digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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Queenies: Crispy Brussels Salad with Blue Cheese and Apple Glaze

- 1-2 pounds Brussels sprouts cut in half, outside leaves removed
- 2 Granny Smith or Fuji apples peeled, cored, and cut into chunks
- 2 cups unfiltered apple cider
- 2 cups rice wine vinegar
- Preferred hot sauce to taste
- 1 cup crumbled blue cheese
- 1 apple sliced thin for garnish
- Salt and pepper to taste

- Combine peeled/cored apples, apple cider, and rice wine vinegar in blender, and blend until smooth.
- Put the glaze in a sauce pot, and reduce by 2/3 until it is the consistency of runny apple sauce. Add the preferred amount of hot sauce to achieve desired spice level, and set aside.
- Deep fry the Brussels sprouts in 350-degree oil for 2-4 minutes until lightly golden brown on the outside.
- Drain well, and toss with salt and pepper to taste.
- Glaze the sprouts with reserved apple glaze.
- Plate the sprouts, and sprinkle with blue cheese, sliced apples, and drizzle with additional apple glaze.