Summary

Ingredients

• 600 g Brussels sprouts, fresh or frozen
• 2 pear (s), firm
• 40 g walnuts
• 4 tablespoon apple cider vinegar
• 1 teaspoon honey, more liquid
• 1 teaspoon lemon juice
• Salt and pepper from the mill
• 2 tablespoon rapeseed oil
• 120 g blue cheese

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Instructions

1. Wash and clean fresh Brussels sprouts. Frozen Brussels sprouts do not need to be prepared. Wash, peel and quarter the pears and cut into bite-sized pieces. Remove the core housing in the process. Dice the blue cheese.
2. Cook the Brussels sprouts and pear pieces in a steamer for about 10 minutes in hot steam. In the meantime, roast the walnuts in a pan without fat, remove and roughly chop.
3. Prepare a dressing from apple cider vinegar, oil, honey and lemon juice, season with salt and pepper to taste.
4. Put the hot Brussels sprouts and the pear pieces in a bowl, add the chopped cheese. Add the dressing and stir in carefully.
5. Place the salad on four plates, sprinkle with chopped walnuts and serve immediately.
6. We like to eat this as a main course, but then the salad is only enough for 2 people.