- 3 3/4 pounds small brussels sprouts, quartered through stem ends
- 1/4 cup Sherry wine vinegar
- 3 tablespoons mayonnaise
- 1 cup olive oil
- 9 large red-skinned apples, quartered, cored, cut into 1/2-inch pieces
- 1 1/2 cups chopped celery leaves
- 3 3/4 cups crumbled blue cheese
- 3 cups walnuts toasted, coarsely chopped
- Radicchio leaves
- 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 dressing 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.