Brussels Sprout Salad with Shallot Vinaigrette | Food Stuff
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- 4 oz blue cheese, crumbled
- 1 lb Brussels sprouts, thinly sliced
- 1 cup dried cherries
- 1 cup chopped pecans
- 1 lb romaine lettuce
- salt
- pepper
- ¼ cup chopped shallot
- 2 teaspoons stone ground mustard
- 3 tablespoons Pompeian red wine vinegar
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