Brussels Sprouts and Blueberry Salad

This recipe is from the Brussels Sprouts & Blueberries episode of A is for Apple hosted by Lauren Gulyas.

Serves: 6

Ingredients

• 2 pounds (1kg) fresh Brussel sprouts
• 1 cup fresh blueberries
• 4 cups (1 liter) chicken stock
• 3 tablespoons (45ml) butter
• 1 cup (250ml) toasted pecans
• 1/3 cup (83ml) Marsala wine
• ¾ cup (187ml) crumbled blue cheese
• Freshly ground pepper

Directions

1. Trim the ends and remove damaged leaves from the Brussel sprouts.
2. Place the chicken stock in a medium sauce pan set over medium heat.  Bring to a simmer. Add the Brussel sprouts and allow to simmer for 4 minutes or until tender crisp. Remove from stock and place in a bowl. Discard the chicken stock.
3. In a large sauté pan melt butter over medium heat. Crumble in the pecans and coat with butter. Add the sprouts and toss to coat.
4. Add the Marsala to the pan and allow to simmer until slightly syrupy.
5. Add the blueberries and toss just to coat.
6. Sprinkle with blue cheese and toss just to warm.