12 oz Brussels sprouts

¼ cup dried cranberries

¼ cup chopped pecans

¼ cup gorgonzola cheese crumbles

1 pear, chopped

2 jumbo shallots, thinly sliced

3 tbsp extra virgin olive oil


For the Maple-Balsamic Vinaigrette

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp maple syrup

1 tsp Dijon mustard


Using a very sharp knife (or a mandolin), carefully shred Brussels sprouts while holding onto the core. Discard the cores and add shredded sprouts to a large bowl with dried cranberries, pecans, gorgonzola cheese and chopped pears. Set aside.

Heat extra virgin olive oil in a skillet over medium-high heat. Fry the shallots until golden brown – 1-2 minutes. Sprinkle with salt and allow to cool.

Add ingredient for the vinaigrette together in a jar and shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine and then serve!


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