Another Rachael Ray classic, wilted brussels sprout salad. Delicious.

1/2 c thinly sliced red onion

5 T olive oil

2.5 tsp red wine vinegar

12 oz. chopped brussels sprouts

1/2 c parsley

1/3 blue cheese crumbled

1/2 c chopped hazelnuts

Toss onion with 4 T olive oil and the red wine vinegar. Set aside. In skillet over medium heat, wilt sprouts in olive oil until tender stirring often. Cool. Toss all ingredients and season with salt and pepper.