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!