12 March 2013
Here is a quick & simple twist on your usual brussel sprouts. For this salad, I keep the sprouts raw, but you could always blanch them for a minute if you prefer. This is hearty, filling, but not too overwhelming...it reminds me of broccoli salad, especially with the play between sweet & savory. You can eat this simply, for lunch or as a side to a roast.
brussel sprout, pear & goat cheese salad.
1 lb. brussel sprouts, shaved
1 d'anjou pear, diced
1 shallot, diced
1/2 cup walnuts, toasted & chopped
2 oz goat cheese, crumbled
1 serving of creamy house dressing
2 TBL flat leaf parsley, chopped
- Toss ingredients together. Serve.
happy eatings & cheers!