Brussels Sprouts Blend, Apple & Roquefort Salad

Ingredients

• 3 tbsp red wine vinegar 45 mL
• 2 tsp honey 10 mL
• 1 tsp Dijon mustard 5 mL
• 1 small shallot, minced
• 1/2 tsp salt 2 mL
• 1/4 tsp pepper 1 mL
• 1/3 cup olive oil 75 mL
• 1.6 lb 1 bag Brussels sprouts, broccoli florets, kale and cabbage blend 2 L
• 1 apple, cored and thinly sliced
• 1/2 cup crumbled Roquefort cheese 125 mL
• 1/3 cup toasted chopped hazelnuts 75 mL