Brussels Sprout, Blue Cheese, And Glazed-Pecan Salad

Recipe Ingredients

2/3 cup	157ml	Olive oil
5 tablespoons	75ml	Red wine vinegar
3/4 teaspoon	3.8ml	Sugar
4 lbs	1816g / 64oz	Brussels sprouts - trimmed
6 oz	170g	Maytag blue cheese - crumbled
		= (or Danish blue cheese)
		Glazed Pecans - (see recipe),
		Coarsely chopped

Recipe Instructions

Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.

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.)

Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.

This recipe yields 20 servings.

Source:
Bon Appetit, December 2002

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