Brussels Holiday Salad with Maple Vinaigrette

Name: Brussels Holiday Salad with Maple Vinaigrette Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Vegetables
Ingredients: 2 lbs Brussels Sprouts, yellow leaves removed and stems trimmed; 1 head Radicchio, quartered through the root end; 1 lg Fennel Bulb, stems removed and quartered through the root end; 2 Just Ripe Pears (not too ripe); 1/2 cup Toasted Chopped Pecans; 1/2 cup Pomegranate Seeds; Olive Oil, to taste; Sea Salt, to taste; Freshly Ground Black Pepper, to taste; For Maple Vinaigrette:; 3 tbsp Real Maple Syrup, preferably Grade B; 2 tbsp Apple Cider Vinegar; 2 tsp Dijon Mustard; 1 md Shallot, very finely chopped; 6 tbsp Extra-virgin Olive Oil; Sea Salt, to taste; Freshly Ground Black Pepper, to taste; Additional Items:; Stainless Steel Barbecue Sheet (if using a grill); Large Bowl

Courtesy of Bull Outdoor Products

Makes: 6 servings
Prep Time: 10 - 20 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Brussels Sprouts, yellow leaves removed and stems trimmed
Radicchio, quartered through the root end
Fennel Bulb, stems removed and quartered through the root end
Just Ripe Pears (not too ripe)
Toasted Chopped Pecans
Pomegranate Seeds
Olive Oil, to taste
Sea Salt, to taste
Freshly Ground Black Pepper, to taste

For Maple Vinaigrette:

Real Maple Syrup, preferably Grade B
Apple Cider Vinegar
Dijon Mustard
Shallot, very finely chopped
Extra-virgin Olive Oil
Sea Salt, to taste
Freshly Ground Black Pepper, to taste

Additional Items:

• Stainless Steel Barbecue Sheet (if using a grill)
• Large Bowl

Directions:

Preheat grill and stainless steel barbecue sheet for direct grilling over medium heat.
Lightly brush cooking grid and stainless steel barbecue sheet with oil before grilling.
Place the Brussels sprouts, radicchio and fennel on a Blue Rhino Stainless Steel Barbecue Sheet.
Drizzle with a little oil (start with a tbsp) and season with salt and pepper.
Toss vegetable separately until they are lightly coated.
Place Brussels sprouts on the grill and cook for 10 minutes, tuning frequently.
Add the fennel and continue cooking for another 5 minutes.
Add the radicchio and cook for 5 minutes - be sure to turn and grill all sides of the vegetables.
Transfer back to stainless steel barbecue sheet.
Peel off any overly black and crispy leaves from the Brussels sprouts - a little char is good.
Quarter (or half, if they are small) the brussels, chop the radicchio and slice the fennel; add to mixing bowl.
Peel and dice the pears and add to the bowl along with half of the pecans and pomegranate seeds.
Make the vinaigrette by whisking together the maple syrup, vinegar, mustard, and shallot.
Whisk in the oil 1 tablespoon at a time. Taste and season with salt and pepper.
Toss salad with vinaigrette and transfer to a serving platter (this presents best on a platter).
Top with the remaining toasted pecans and pomegranate seeds.