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Brussels sprout salad with grapes and nuts

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Ingredients for 4 servings:

  • 500 g Brussels sprouts
  • 200 g grapes, blue
  • 100 g walnuts, roughly chopped, roasted without fat
  • 50 g Parmesan cheese, in one piece
  • 4 tbsp Balsamic vinegar, white
  • 4 tbsp rapeseed oil
  • 4 tbsp broth
  • 1 tsp mustard
  • 1 tsp honey
  • Salt
  • Pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Winter appetizer

Prepare the Brussels sprouts and cook in salted water until al dente. Rinse the florets in cold water and halve them. Meanwhile, halve and deseed the grapes. Whisk together all the dressing ingredients and add to the sprouts. Fold in the nuts and grapes and mix gently. Serve on 4 plates and grate the Parmesan cheese over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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