Brussels Sprouts Salad

• 5-6 cups Brussels sprouts, ends trimmed and loose leaves removed
• 3/4 cup Craisins or other dried cranberries
• 3/4 cup chopped pecans
• 1/2 cup blue cheese or feta or a combination, chopped or crumbled
• 2-3 pears or apples or a combination, cored and chopped
• 1-2 avocados, chopped (optional)

Chop the Brussels sprouts (half, quarter or smaller, depending on their size) and put in a large bowl with the fruit, nuts, and cheese. Add

• 1 Tablespoon Penzey's freeze dried shallots

Put the shallots in a small bowl with a Tablespoon of boiling water to soften.

In a small bowl, whisk together

• 1/4 cup extra virgin olive oil
• 1/4 scant cup balsamic vinegar
• 2 Tablespoons Vermont maple syrup
• 1 teaspoon mustard

Toss the vinaigrette and the shallots with the salad, add salt and pepper to taste.