Cheddar and Brussels Sprouts Salad

• 1 lb. (450 g) Brussels sprouts, trimmed
• 50 g Cracker Barrel Medium Cheddar Cheese, thinly sliced
• 2 cups loosely packed frisee
• 1 Bosc pear, thinly sliced
• 1/4 cup chopped toasted hazelnuts
• 1/4 cup Kraft Ranch with Bacon

1. Cook Brussels sprouts in large saucepan of boiling water 5 min.
2. or until crisp-tender; drain.
3. Rinse with cold water; drain well.
4. Cut cheese slices diagonally in half; cut Brussels sprouts into quarters.
5. Cover platter with frisee; top with cheese, Brussels sprouts and pears.
6. Sprinkle with nuts.
7. Drizzle with dressing just before serving.

brussels, cheddar cheese, frisee, pear, hazelnuts, bacon

Taken from www.kraftrecipes.com/recipes/cheddar-brussels-sprouts-salad-182667.aspx (may not work)