Dear SOS: My wife and I had occasion to eat at Palazzo Giuseppe in downtown San Luis Obispo in mid-March. We had a Brussels sprout salad with goat cheese and pecans that was outstanding. The salad was a daily special, not on the regular menu. Any chance you could procure the recipe?
Dear Marc: This is one salad that just might turn anyone into a fan of Brussels sprouts. Roasting does a lot to tame this assertive vegetable, softening the Brussels sprouts and giving it nice nutty notes. Tossed with sweet candied pecans, lightly tangy Dijon dressing and fresh goat cheese, you have a tempting dish that works well for both weeknight dinners and holiday entertaining. Best of all, you can make all the components ahead of time, and warm the sprouts just before serving. Just be sure you make extra, in case any new fans want seconds.