Brussels Sprout, Blue Cheese, and Glazed-Pecan Salad

• 2/3 cup olive oil
• 5 tablespoons red wine vinegar
• 3/4 teaspoon sugar
• 4 pounds brussels sprouts, trimmed
• 6 ounces Maytag blue cheese or Danish blue cheese, crumbled (about 1 1/2 cups)
• Glazed Pecans , coarsely chopped

1. Whisk first 3 ingredients in medium bowl to blend.
2. Season vinaigrette to taste with salt and pepper.
3. Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes.
4. Drain.
5. Transfer to bowl of ice water to cool.
6. Drain well; pat dry.
7. Cut brussels sprouts in half lengthwise and place in large bowl.
8. (Vinaigrette and brussels sprouts can be prepared 1 day ahead.
9. Cover separately; chill.
10. Bring both to room temperature; rewhisk vinaigrette before continuing.)
11. Toss brussels sprouts with enough vinaigrette to coat.
12. Transfer to deep platter; spoon any remaining vinaigrette over.
13. Sprinkle with blue cheese and Glazed Pecans.

olive oil, red wine vinegar, sugar, brussels sprouts, cheese, pecans

Taken from www.epicurious.com/recipes/food/views/brussels-sprout-blue-cheese-and-glazed-pecan-salad-107473 (may not work)