Cascadian Brussels Sprout Salad

1. 1

   Trim bottom and core of brussels sprout then remove leaves. Place leaves in steamer basket over simmering water in a medium saucepan. Cover with lid and steam until just tender about 2 minutes. Rinse under cold water, spin leaves dry in salad spinner or dry in a single layer on paper towels.

2. 2

   Cook bacon in a medium skillet stirring often until crisp, transfer to paper towels with slotted spoon to drain.

3. 3

   To serve place brussels sprout leaves, onion, hazelnuts, dried cherries and bacon in a large bowl. Make dressing by whisking hazelnut oil, vinegar, cherry preserves, and salt, drizzle over salad. Top with blue cheese and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.