Cascadian Brussels Sprout Salad

• 1 pound brussels sprouts
• 2 applewood smoked thick bacon slices, cut into 1/2-inch crosswise pieces
• 1/3 cup chopped red onion
• 1/3 cup rough chopped toasted hazelnuts
• 1/3 cup dried tart cherries
• 3 tablespoons toasted hazelnut oil
• 2 tablespoons white balsamic vinegar
• 2 teaspoons cherry preserves
• 1 teaspoon honey Dijon mustard
• 1/2 teaspoon sea salt
• 2 ounces crumbled blue cheese, preferably Oregon Blue or Rogue River Blue

1. Trim bottom and core of brussels sprout then remove leaves. Place leaves in steamer basket over simmering water in a medium saucepan. Cover with lid and steam until just tender about 2 minutes. Rinse under cold water, spin leaves dry in salad spinner or dry in a single layer on paper towels.
2. Cook bacon in a medium skillet stirring often until crisp, transfer to paper towels with slotted spoon to drain.
3. To serve place brussels sprout leaves, onion, hazelnuts, dried cherries and bacon in a large bowl. Make dressing by whisking hazelnut oil, vinegar, cherry preserves, and salt, drizzle over salad. Top with blue cheese and toss to coat.

brussels sprouts, bacon, red onion, rough, cherries, hazelnut oil, white balsamic vinegar, cherry preserves, honey, salt, blue cheese

Taken from www.epicurious.com/recipes/member/views/cascadian-brussels-sprout-salad-50109325 (may not work)