Brussels Sprout, Blue Cheese, and Glazed-Pecan Salad

1. 1

   Whisk first 3 ingredients in medium bowl to blend.

2. 2

   Season vinaigrette to taste with salt and pepper.

3. 3

   Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes.

4. 4

   Drain.

5. 5

   Transfer to bowl of ice water to cool.

6. 6

   Drain well; pat dry.

7. 7

   Cut brussels sprouts in half lengthwise and place in large bowl.

8. 8

   (Vinaigrette and brussels sprouts can be prepared 1 day ahead.

9. 9

   Cover separately; chill.

10. 10

    Bring both to room temperature; rewhisk vinaigrette before continuing.)

11. 11

    Toss brussels sprouts with enough vinaigrette to coat.

12. 12

    Transfer to deep platter; spoon any remaining vinaigrette over.

13. 13

    Sprinkle with blue cheese and Glazed Pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.