Make the dressing: in a small bowl whisk together the vinegar, water, Dijon, and ginger, slowly drizzle in the peanut oil while whisking followed by the olive oil, whisking continuously. Season with salt and pepper.
Toast the pecans: in a small saute pan heat the 1/2 tsp peanut oil and add the pecans, toss until the nuts are warm, shiny, and have a nutty aroma, place them on a paper towel lined plate to cool.
In a large bowl add the pecans, brussels sprouts, pear, and blue cheese toss together and add dressing and toss to coat.
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