1 Pound Brussel Sprouts
1 Cup Candied Cranberries
1 Cup Toasted Pecans, Chopped
2 oz Stilton Cheese

Simple Vinaigrette:
1/4 Cup Cider Vinegar
1/2 Cup Olive Oil
1 tsp Salt
1 tsp Black Pepper
1 TB Mustard

To make the vinaigrette:
In a 16oz mason jar, add all the ingredients. Cover and shake vigorously for 1 minute. Set aside.

Assemble the Salad:

Remove the outer, rough leaves of each brussel sprout. Then remove the next 4-6 layers of leaves (the ones that are still vibrant and green). Set these leaves aside.

With a sharp knife, pile the leaves on top of one another into little piles of 10-15 leaves at a time. Cut the pile of leaves into thin pieces.

In a medium bowl, combine the chopped pecans, candy cranberries and brussel sprouts. Crumble in the blue cheese and add four tablespoons of the vinaigrette and mix. Add more vinaigrette to your liking.