Brussels Holiday Salad with Maple Vinaigrette Recipe | Blue Rhino

Ingredients

• 2 lbs Brussels Sprouts, yellow leaves removed and stems trimmed
• 1 head Radicchio, quartered through the root end
• 1 lg Fennel Bulb, stems removed and quartered through the root end
• 2 Just Ripe Pears (not too ripe)
• 1/2 cup Toasted Chopped Pecans
• 1/2 cup Pomegranate Seeds
• Olive Oil, to taste
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• For Maple Vinaigrette:
• 3 tbsp Real Maple Syrup, preferably Grade B
• 2 tbsp Apple Cider Vinegar
• 2 tsp Dijon Mustard
• 1 md Shallot, very finely chopped
• 6 tbsp Extra-virgin Olive Oil
• Additional Items:
• Stainless Steel Barbecue Sheet (if using a grill)
• Large Bowl