Brussels Sprout, Blue Cheese, and Glazed-Pecan Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
2/3 cup olive oil |
5 tablespoons red wine vinegar |
3/4 teaspoon sugar |
4 pounds brussels sprouts, trimmed |
6 ounces maytag blue cheese or danish blue cheese, crumbled (about 1 1/2 cups) |
glazed pecans , coarsely chopped |
Directions:
1. Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
2. Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
3. Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
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