2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon pure maple syrup
1 teaspoon Dijon mustard
Season to taste with salt and pepper
12 ounces brussel sprouts (3 cups)
1 medium thinly sliced shallot, about 1/4 cup
1/4 cup sweetened dried cranberries,
1/4 cup coarsely chopped pecans
1/4 cup crumbled Gorgonzola cheese
1 chopped ripe pear ( about 3/4 cup)
Thinly slice 12 0z. Brussels sprouts (about 3 cups), pulling away tough outer leaves and discarding core.
Stir together Brussels sprouts with shallot, cranberries, pecans, cheese and pear
Pour dressing over salad and gently toss to combine.
Serve immediately. Serves 6