Queenies: Crispy Brussels Salad with Blue Cheese and Apple Glaze Ingredients- 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 tasteProcedure- 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.
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