Brussels sprout salad with blood orange dressing

Ingredients for 2 servings:

• 250 g Brussels sprouts
• salt water
• Ice water for quenching
• 2 blood oranges
• 3 tbsp olive oil
• 3 tbsp raspberry vinegar
• 1 tsp honey
• 1 tsp dried Italian herbs
• n. B. Cheese of your choice, for garnishing
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the Brussels sprouts and carefully remove the leaves one by one. Bring about 2 liters of water to a boil in a pot, add a little salt, and briefly blanch the leaves. If possible, refresh them in ice water, then drain well in a sieve. Otherwise, pour the leaves into a sieve and carefully rinse them with cold water. Peel one blood orange. The white pith must be completely removed. Then fillet them. Juice the second blood orange and add 5 tablespoons of the juice to a bowl for the dressing. Add the olive oil, raspberry vinegar, honey, and herbs to the juice and mix well. Season with salt and pepper. Arrange the Brussels sprouts on two plates. Cut the cheese into slightly wider strips and arrange the orange segments on top. Pour the dressing over the leaves.