Pecan and Blue Cheese Brussel Sprouts Salad

Yes, you read that right. I am going to ask you to use raw Brussels sprouts in a salad. The time is right, as the Brussels are perfectly in season and delicious. If you are still scarred from a childhood of soggy boiled frozen Brussels sprouts, this is the format in which to give them one more chance. Offer the sprouts a little grace, will ya? It's not their fault your mother didn't know how to prepare them. Arm yourself with some new culinary knowledge; you won't recognize this vegetable as the same you used to vehemently avoid.

Pecan and Blue Cheese Brussels Sprouts Salad

-adapted from Cooking Light, October 2014

*Side note: Cooking Light rocked this issue. After a few 'boring' issues, this one is full of good stuff. Pick it up at the store if you don't already subscribe.

Dressing:

• 2 T minced shallots
• 2 T. extra virgin olive oil
• 2 t. Dijon mustard
• 2 t. balsamic vinegar
• 1 garlic clove, minced
• 1/4 t. black pepper
• 1/8 t. kosher salt

Whisk this together in a small dish

Toss together:

• 1/2 lb. (or roughly 4 cups I'd estimate) thinly sliced Brussels sprouts. You can do this by hand or just pull out your food processor with the slicing attachment.
• 1/4 cup chopped pecans, toasted (just pop 'em in a dry skillet for a few minutes)
• 2 T-1/4 cup Gorgonzola or other blue cheese (I don't care for blue cheese, so the Gorgonzola variety is a good place to start--it's much milder and perfect in a salad)

Drizzle with dressing, toss well to combine.

Awesome texture. This should really get you excited about cruciferous vegetables.

I used 2 cups Brussels sprouts (all I got from the garden) and halved the dressing amounts to get a perfect side-salad for just my husband and I.  Did you know Brussels sprouts are his favorite vegetable? He even likes 'em boiled and soggy. True story.