Brussels Sprout, Blue Cheese, And Glazed-Pecan Salad

Brussels Sprout, Blue Cheese, And Glazed-Pecan Salad
Brussels Sprout, Blue Cheese, And Glazed-Pecan Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

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 crumbled (or Danish blue cheese)

  • Glazed Pecans (see recipe), coarsely chopped

Directions

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.

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