Brussels Sprouts Salad with Pear, Pomegranate and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g Brussels sprouts
- 3 tablespoon fruit vinegar, mirabelle vinegar or balsamic vinegar
- 3 tablespoon walnut oil
- Salt and freshly ground black pepper
- 0.5 ½ pear (s)
- 0.5 ½ pomegranate, freshly removed seeds
- some gorgonzola, or other blue cheese
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the Brussels sprouts and rinse the florets briefly under water. Hold on to the stalk and cut finely on a kitchen slicer.
- Mix a vinaigrette from vinegar (I use my own mirabelle vinegar, any fruity and slightly sweet vinegar is suitable), walnut oil, salt and pepper and pour over the finely chopped Brussels sprouts. Let it steep for at least 1 hour.
- Halve the halved pear lengthways again, remove the core and cut the pear into slices.
- Put the salad on 2 plates. Top with pear slices, pomegranate seeds and the crumbled or finely chopped blue cheese.
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