INGREDIENTS
2 tbsp
minced shallots
1 1/2 tbsp
extra-virgin olive oil
2 tsp
Dijon mustard
2 tsp
balsamic vinegar
1
garlic clove, minced
1/4 tsp
freshly ground black pepper
1/8 tsp
kosher salt
1/2 lb
Brussels sprouts, very thinly sliced
1/4 cup
chopped toasted pecans
2 tbsp
crumbled blue cheese