Brussels Sprouts Salad

(Big Batch, serves about 15 - 20)

4 - 5 lbs. brussels sprouts, cooked to tenderness, but not mushy
1/4 lb. blue cheese, crumbled (or gorgonzola cheese, if you like a little milder flavor)
1 cup candied pecans (recipe to follow)
Sweet Balsamic Vinaigrette dressing (recipe to follow)

Candied Pecans
Throw a cup of broken pecans into a skillet. Pour about half a cup of sugar over the top. Fire up the stove to medium high until the sugar starts seeping and melting into a liquid and turn the nuts so they won't burn. When they look coated, and all the sugar has turned to liquid, take them off the stove. Put them onto a plate; let them cool. Break them apart. (Put some water in your skillet and let it soak before cleaning it. That will make cleaning a snap later on.)

Sweet Balsamic Vinaigrette Dressing
3/4 cup olive oil
1/4 cup balsamic vinegar
1/3 cup sugar (or to taste; I like mine quite sweet)

After the brussels sprouts have cooked, let them cool. Then trim the end of each sprout, and cut in half. Just before serving, add the candied pecans and blue cheese and then toss with the dressing.