BRUSSELS SPROUT, BLUE CHEESE, AND GLAZED-PECAN SALAD
Categories Salad Cheese Nut Vegetable Side Pecan Winter Brussels Sprout Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 6
Steps:
- 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.
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