I saw this recipe in the latest edition of Cook's Country, one of my most favorite cooking magazines. I looked at the relatively short list of ingredients and directions and thought this would be a great weeknight side dish. Just a word of caution- prepping all those brussels sprouts takes some time! Plan accordingly. And this also made a HUGE batch, so unless you're feeding a crowd, only make half. But it was really good. Sam loved it. Jack wouldn't have any part of it, and that's fine. I set him aside some nuts, cheese and apples.
Brussels Sprout Salad with Cheddar, Pecans & Apple
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
2. Fold in cheddar, apple, and pecans. Season with salt and pepper to taste. Serve.