Brussels Sprouts Blend, Apple & Roquefort Salad
In bowl, to make mustard dressing, whisk together vinegar, honey, mustard, shallot, salt and pepper. Gradually whisk in olive oil.
(Reserve bagged dressing in veggie blend package for another use.) Add veggie blend to bowl of mustard dressing, toss to coat. Divide salad among 8 plates. Top with apple, cheese and hazelnuts.