For the Salad
12oz brussels sprouts, trimmed and tough outer leaves discarded
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup gorgonzola cheese crumbles
1 pear, chopped
For the Maple-Balsamic Vinaigrette
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon maple syrup (not pancake syrup)
1 teaspoon Dijon mustard
Salt and pepper
Using a very sharp knife, trim brussels sprouts, discard tough outer leaves and then thinly shred brussels sprouts. Add shredded brussels sprouts to a large bowl with dried cranberries, pecans, gorgonzola cheese, and chopped pears. Set aside.
Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine.
Pour vinaigrette over the salad, toss to coat and serve.