brussels-sprout-blue-cheese-and-glazed-pecan-salad-107473.json

{
    "directions": [
        "Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.",
        "Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)",
        "Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Cheese",
        "Nut",
        "Vegetable",
        "Side",
        "Pecan",
        "Winter",
        "Brussel Sprout",
        "Boil",
        "Sugar Conscious",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Brussels Sprout, Blue Cheese, and Glazed-Pecan Salad",
    "url": "http://www.epicurious.com/recipes/food/views/brussels-sprout-blue-cheese-and-glazed-pecan-salad-107473"
}