adapted from Cook’s Country | October/November 2013
- Whisk white balsamic vinegar, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
- Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.