Brussels Sprout and Apple Salad with Blue Cheese and Walnuts

• 3 3/4 pounds small brussels sprouts, quartered through stem ends
• 1/4 cup Sherry wine vinegar
• 3 tablespoons mayonnaise
• 1 cup olive oil
• 9 large red-skinned apples, quartered, cored, cut into 1/2-inch pieces
• 1 1/2 cups chopped celery leaves
• 3 3/4 cups crumbled blue cheese
• 3 cups walnuts toasted, coarsely chopped
• Radicchio leaves

1. Steam brussels sprouts in batches until just tender, about 12 minutes.
2. Transfer to colander; cool.
3. Transfer to large bowl.
4. Mix vinegar and mayonnaise in small bowl.
5. Gradually mix in oil.
6. Season with salt and pepper.
7. (Brussels sprouts and dressing can be made 1 day ahead.
8. Cover; chill.)
9. Add apples and celery leaves to brussels sprouts.
10. Add dressing; toss to combine.
11. Mix in cheese and walnuts.
12. Season with salt and pepper.
13. Line large bowls with radicchio leaves.
14. Add salad; serve.

brussels sprouts, sherry wine vinegar, mayonnaise, olive oil, redskinned apples, celery, blue cheese, walnuts, radicchio

Taken from www.epicurious.com/recipes/food/views/brussels-sprout-and-apple-salad-with-blue-cheese-and-walnuts-102645 (may not work)