Brussels Sprouts Salad with Crispy Shallots & Bay Blue

Brussels Sprouts Salad with Crispy Shallots & Bay Blue

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Brussels Sprouts Salad with Crispy Shallots & Bay Blue

Serves 4 - 6

 

12 oz brussels sprouts, cleaned of tough outer leaves, and thinly shredded

¼ cup dried cranberries

¼ cup toasted pecans, chopped

3 ounces Point Reyes Bay Blue, crumbled

1 pear, cored and chopped

2 shallots, thinly sliced

¼ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

2 Tablespoons extra virgin olive oil

salt and pepper

 

Place prepared brussels sprouts, dried cranberries, pecans, Bay Blue and pears in a large bowl.  Set aside. 

 

Heat olive oil in a large skillet over medium-high heat. Add half the shallots then fry until light golden brown, about 2-3 minutes, stirring occasionally. Place on a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt.

 

In a small bowl, combine balsamic vinegar, maple syrup and Dijon with a whisk.  While whisking, slowly add olive oil in a slow stream.  Season with salt and pepper. 

 

Add dressing to brussels sprouts a little at a time, tossing well after each addition, until salad is dressed to your liking.  Add crispy shallots, toss once more, then serve.

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