- 1/2 cup thinly sliced red onion
- 5 tablespoons EVOO
- 2 1/2 tablespoons red wine vinegar
- 12 ounces Brussels sprouts, chopped
- 1/2 cup parsley leaves
- 1/3 cup crumbled blue cheese
- 1/4 cup chopped hazelnuts
Toss onion with 4 tbsp. EVOO and vinegar. In skillet, wilt sprouts in 1 tbsp. EVOO over high, stirring often. Toss all ingredients; season.