Shredded Brussels Sprouts Salad

Ingredients:

• 12 ounces Brussels sprouts, tough outer leaves pulled away
• 1/4 cup dried cranberries
• 1/4 cup pecan halves, roughly chopped
• 1/4 cup gorgonzola cheese crumbles or chevre
• 1 pear, chopped
• 2 jumbo shallots, thinly sliced
• 1/4 cup extra virgin olive oil

For the Maple Balsamic Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup  
• 1 teaspoon Dijon mustard  
• Salt and pepper

Instructions:

1. Prepare Brussels sprouts: Shred Brussels sprouts into thin ribbons. Discard cores.
2. Combine salad ingredients: In a large bowl, combine shredded Brussels sprouts, dried cranberries, pecan halves, gorgonzola cheese, and chopped pears.
3. Make vinaigrette: In a jar, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Sauté shallots: Heat olive oil in a large skillet over medium-high heat. Add shallots and cook until light golden brown, 2-3 minutes. Drain on a paper towel-lined plate.
5. Assemble salad: Pour vinaigrette over salad and toss to coat. Add sautéed shallots and toss again.

Optional additions:

• For extra flavor: Add a pinch of red pepper flakes or cayenne pepper to the vinaigrette.
• For a crunchier texture: Add chopped almonds or sunflower seeds.
• For a tangier taste: Add a tablespoon of apple cider vinegar to the vinaigrette.
• For a sweeter taste: Increase the amount of maple syrup in the vinaigrette.

Enjoy your delicious and refreshing Brussels Sprouts Salad!