Brussels Sprouts Salad

Brussels Sprouts Salad
1 bulb fennel, trimmed, cleaned, and sliced thin
1 pound Brussels sprouts
1 Tb. olive oil
1 head radicchio, trimmed and chopped
2/3 cup toasted walnuts or pecans, or candied pumpkin seeds
1/2 cup crumbled raw blue cheese (or more to taste)-- optional
3 Tb. olive oil
2 Tb. balsamic vinegar

Directions:

Trim Brussels sprouts and make an “x” in the bottom of each. Bring a pot of water to boil and add Brussels sprouts. Boil for 5 minutes, and then drain. Chop Brussels sprouts. In a skillet, olive oil. Add chopped Brussels sprouts and mix well. Add chopped radicchio and sauté for several minutes. Remove from heat and add to the fennel in a large serving dish. Add nuts or pumpkin seeds and mix well, and then top with the crumbled cheese. Dress with olive oil and vinegar or use the herbal vinaigrette dressing.