Cold Brussels Sprouts Salad with Glazed Pecans

Salad
- 1 lb Brussels sprouts trimmed (500 g)
- 1/4 cup canola oil (60 mL)
- 1 tsp coarse mustard (5 mL)
- 2 tsp honey (10 mL)
- 1/4 cup crumbled blue cheese (60 mL)
- 1/2 cup glazed pecans (recipe follows) (125 mL)
Glazed Pecans
- 1 cup pecan halves (250 mL)
- 1 Tbsp canola oil (15 mL)
- 1 Tbsp granulated sugar (15 mL)
- 1/8 tsp cayenne pepper (0.5 mL)
- 1/4 tsp salt (1 mL)
Salad
1. Cook Brussels sprouts in a large pot in boiling water, until tender, about 8 minutes. Drain well. Cut large sprouts in half if necessary.
2. Meanwhile, combine canola oil, balsamic vinegar, mustard and honey in a small jar and shake vigorously.
3. Transfer Brussels sprouts to a salad dish. Drizzle with dressing.
4. Top salad with crumbled blue cheese and glazed pecans.
Glazed Pecans
1. Preheat oven 325°F (160°C)
2. Combine all ingredients in a small bowl.
3. Spread nuts on a small greased baking sheet.
4. Bake for about 15 minutes. Cool.