2 pounds Brussels sprouts, yellow leaves removed and stems trimmed
1 head radicchio, quartered through the root end
1 large fennel bulb, stems removed and quartered through the root end
Olive oil
Sea salt and freshly ground black pepper
2 just ripe pears (not too ripe)
½ cup toasted chopped pecans
½ cup pomegranate seeds
For Maple Vinaigrette:
3 tablespoons real maple syrup, preferably Grade B
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 medium shallot, very finely chopped
6 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Extras: grilling grid
Instructions
Preheat grill and grid for direct grilling over medium heat. Lightly brush grate with oil before grilling.
Place the Brussels sprouts, radicchio and fennel on a baking sheet. Drizzle with a little oil (start with a tablespoon) and season with salt and pepper. Toss vegetable separately until they are lightly coated. Place Brussels sprouts on the grill and cook for 10 minutes, tuning frequently. Add the fennel and continue cooking for another 5 minutes. Add the radicchio and cook for 5 minutes - be sure to turn and grill all sides of the vegetables. Transfer back to the sheet pan.
Peel off any overly black and crispy leaves from the Brussels sprouts - a little char is good. Quarter (or half, if they are small) the Brussels, chop the radicchio and slice the fennel; add to mixing bowl. Peel and dice the pears and add to the bowl along with half of the pecans and pomegranate seeds.
Make the vinaigrette by whisking together the maple syrup, vinegar, mustard, and shallot. Whisk in the oil 1 tablespoon at a time. Taste and season with salt and pepper. Toss salad with vinaigrette and transfer to a serving platter (this presents best on a platter). Top with the remaining toasted pecans and pomegranate seeds.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/brussels-holiday-salad-with-maple-vinaigrette/