Ingredients

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 6 cups green kale, finely chopped
• 2 cups shredded Brussels sprouts
• 1 shallot, thinly sliced
• 2 red pears, chopped
• 1/4 cup chopped hazelnuts
• 1/4 cup crumbled blue cheese

Preparation

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
In a large bowl, combine the kale, Brussels sprouts, shallots, and half of the dressing. Toss well.
Arrange the mixture in a large serving dish. Top with the red pears, blue cheese, hazelnuts, and the remaining dressing.
Serve immediately or store in the refrigerator for up to 3 days.