Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese

Rinse Brussels sprouts and remove any damaged or dirty outer leaves. Slice off the hard root end and thinly slice the Brussels sprouts. Use your fingers to separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl and set aside.

To toast the pecans, place a medium frying pan on the stove top. Turn on medium-high heat. Add a single layer of pecans. Stir frequently until they start looking darker and you can smell the toasted nuts. Remove from heat and spread out on a plate to cool.

While the pecans are cooling, make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Shake until mixed well.

Add the toasted pecans, dried cranberries, and blue cheese to the chopped Brussels sprouts. Pour the dressing over the salad and toss until all ingredients are well coated. Serve immediately.