INGREDIENTS
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1 1/4 lb. Brussels sprouts
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1 large Honeycrisp or Cameo apple
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1 medium fennel bulb
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1 c. peeled cooked whole chestnuts
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1/2 c. torn fresh parsley leaves
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Sherry Vinaigrette
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4 oz. Stilton blue cheese
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1/3 c. sherry vinegar
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1 shallot
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1 tbsp. Honey
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1 tbsp. whole-grain Dijon mustard
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2/3 c. olive oil