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Ajn's Point Reyes Brussel Sprout Salad

The key is absolutely the mild flavor of this cheese from a creamery in Calfornia. Been meaning to try cambazola for fun, but haven't yet had the chance. Here goes...



  1. Insert a fork into the stem end of each sprout, and shred on a mandolin slicer moving in a single direction until only the portion you would have trimmed is left. Consistency is key here; you want light, shredded bits with some thinly sliced core pieces
  2. In a large bowl, mix oil, syrup, mustard and blue cheese with a fork, mashing the cheese until smooth and integrated. You could use a food processor, but I find this easier. Balance cheese/oil/mustard to your preference, along with light salt/pepper.
  3. Mix in sprouts until you achieve a dressing:sprout ratio you like. We prefer it pretty thin on dressing. Add pears and sprinkle with walnuts. Serve with grilled beef/pork/lamb.