I had initially planned to share this with the Festive Foodies for National Pecan Day. But then I opted for pecan-crusted chicken thighs. But this was the sidedish that evening and it was easy and tasty.
- 1 pound Brussels sprouts
- 3 T olive oil
- 2 T vinegar (I used apple cider vinegar)
- 2 T mustard (I used a spicy brown mustard, but you can use yellow)
- 1 t maple syrup
- 2 cloves garlic, peeled and pressed
- 2 T bleu cheese or gorgonzaola
- 1 C whole, raw pecans
- freshly ground salt
- freshly ground pepper
Trim the stems of the Brussels sprouts and slice them as thinly as you can. I use a mandolin slicer for this. Chop 3/4 C pecans and leave the remaining 1/4 C whole.
In a large mixing bowl, whisk together the oil, vinegar, mustard, maple syrup, and garlic to form a dressing. Add sliced Brussels sprouts to the dressing and toss to coat. Let stand for at least 15 minutes for the sprouts to soften a bit. Stir in bleu cheese and chopped pecans just before serving. Season to taste with salt and pepper as needed. Top with whole pecans and serve.