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.
