Brussels Sprouts Salad With Fennel And Radicchio

• 1 bulb fennel, trimmed, cleaned, and sliced thin
• 1 pound Brussels sprouts
• 1 tablespoon olive oil
• 1 head radicchio, trimmed and chopped
• 2/3 cup walnuts, pan toasted
• 1/2 cup bleu cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar

1. Trim Brussels sprouts and make an "x" in the bottom of each.
2. Bring a pot of water to boil and add Brussels sprouts. Boil for 5 minutes, and then drain. Chop Brussels sprouts.
3. In a cast iron skillet, heat the olive oil. Add chopped Brussels sprouts and radicchio and saute for several minutes.
4. Remove from heat and add to the fennel in a large serving dish. Add nuts, mix well, and then top with the crumbled cheese. Dress with olive oil and vinegar. Season with course sea salt and ground black pepper to taste.

fennel, brussels, olive oil, head radicchio, walnuts, bleu cheese, olive oil, balsamic vinegar

Taken from food52.com/recipes/1401-brussels-sprouts-salad-with-fennel-and-radicchio (may not work)