By Chef Alli

Ingredients

• 16 oz. bag of Brussels sprouts, trimmed and shredded or thinly sliced
• 1/3 cup dried cherries
• 1/3 cup chopped pecans
• 1/3 cup gorgonzola crumbles
• 1 pear or apple, peeled and chopped
• 2 large shallots, thinly sliced
• 2-3 Tbsp. good olive oil

Vinaigrette Dressing 

• 3 Tbsp. good olive oil
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. pure maple syrup
• 2 tsp spicy brown mustard
• Kosher salt and freshly ground black pepper, to taste

Instructions

Place shredded Brussels sprouts, dried cherries, pecans, gorgonzola cheese and chopped pear or apple in a large bowl; toss very gently to combing. 

In a skillet over medium heat, add a bit of olive oil; when oil is hot, add shallots and saute until a light golden-brown in color, two to three minutes.  Transfer shallots to a paper-towel-lined plate to drain; season with a bit of salt and let cool.  

Meanwhile, combine vinaigrette ingredients in a dressing cruet and shake well to combine.  

Add sauteed shallots to salad ingredients in bowl, then pour prepared vinaigrette over salad as desired, tossing all to coat.  Serve at once.