In a medium bowl, Whisk together
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp pure maple syrup
1 tsp Dijon mustard
Season to taste with salt and pepper
Thinly slice 12 0z. Brussels sprouts (about 3 cups), pulling away tough outer leaves and discarding core.
Stir together Brussels sprouts with
1 medium thinly sliced shallot, about 1/4th cup
1/4th cup sweetened dried cranberries,
1/4th cup coarsely chopped pecans
1/4th cupcrumbled Gorgonzola cheese
1 chopped ripe pear ( about 3/4 cup)
Pour dressing over salad and gently toss to combine.
Serve immediately. Serves 6
Jill's comments: If you are doing this at home, I would mix it in a large bowl so you have room to evenly mix ingrediants. I think I also added a little extra of everything! As just a side salad on the dinner plate this served 8 of us with some people having a little extra.
An interesting change from a lettuce salad. My husband thought it was a twist on cole slaw. Enjoy