Makes 30 servings.

INGREDIENTS

  • 3 3/4pounds small brussels sprouts, quartered through stem ends1/4cup sherry wine vinegar
  • 3tablespoons mayonnaise
  • 1cup olive oil9large red-skinned apples, quartered, cored, cut into 1/2-inch pieces
  • 1 1/2cups chopped celery leaves
  • 3 3/4cups crumbled blue cheese
  • 3cups walnuts, toasted, coarsely choppedradicchio leaves

    DIRECTIONS

    Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.


    Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dress-ing can be made 1 day ahead. Cover; chill.)
    Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.