OK guys. Are we all recovered from our gigantic food binges? I am NOT! Not at all. My birthday was on Tuesday, complete with cheesy and rich french onion soup, wine, and cheesecake. My birthday is cool and all, but it comes right after Thanksgiving EVERY. EFFING. YEAR. Every year. For some reason I keep expecting to be ready for an awesome birthday feast, then Thanksgiving comes. Then the leftovers, then the leftover desserts. Then the pepto and the “I just need to go for a walk or something” feeling, then BAM. Birthday. This year I didn’t do anything. Didn’t even leave the house. In PJs till noon heck yes!
Anyways…… let’s move on to this salad shall we?
This salad is pretty cool. It’s:
Just wanted to throw these words at you before you look at the next photo. I wasn’t going to use it, but it is just too funny not to. I’m still working on my “action” shots. Definitely NOT a pro at that yet. Not even close. I was SOOOO freakin proud of the amount (or lack of) blur in this photo, until I looked at in on my computer. Guys, it looks like pee. It looks like I took a photo of a dude pissing on my salad. No joke. See for yourself.
ha! Totally pee right?! Well, if you can ignore that last photo and would like to make this, here you go.
- 1 cup whole pecans
- 7 Tablespoons olive oil divided
- 1 in onion finely sliced a food processor
- 4 cups trimmed brussels sprouts finely sliced in a food processor
- 1 in fuji apple finely sliced a food processor
- 6 oz . crumbled blue cheese
- Handful of sliced green onion
- 4 Tablespoons apple cider
- 4 Tablespoons apple cider vinegar
- 1 1/2 Tablespoons maple syrup
- 2 inch piece of fresh ginger grated
- 2 cloves garlic finely diced
- Salt and pepper
Heat pecans in a non-stick frying pan over medium-high heat. Toast until browned, but not burned, about 10 minutes
Meanwhile, heat 1 Tablespoon olive oil in a large skillet. Add onion and saute until fragrant, about 5 minutes. Add 2 more Tablespoons olive oil and brussels sprouts. Season generously with salt and pepper. Heat until wilted, about 10 minutes. Set aside and let cool slightly.
In a small bowl, mix together 4 Tablespoons olive oil, apple cider, vinegar, syrup, ginger, and garlic. Season generously with salt and pepper. Whisk until emulsified.
Toss brussels sprout mixture with apples and dressing. Top with blue cheese, green onion, and pecans.