Brussels sprout salad with pear and cheese

Ingredients for 4 servings:

• 600 g Brussels sprouts, fresh or frozen
• 2 firm-fleshed pears
• 120 g blue cheese
• 4 tbsp apple cider vinegar
• 2 tbsp rapeseed oil
• 1 tsp honey, liquid
• 1 tsp lemon juice
• Salt and pepper from the mill
• 40 g walnuts, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

not an original creation, but highly recommended

Wash and trim fresh Brussels sprouts. Frozen Brussels sprouts don’t require any preparation. Wash, peel, quarter, and cut the pears into bite-sized pieces, removing the cores. Dice the blue cheese. Cook the Brussels sprouts and pear pieces in a steamer for about 10 minutes in hot steam. Meanwhile, roast the walnuts in a dry pan, remove them, and roughly chop them. Make a dressing from apple cider vinegar, oil, honey, and lemon juice, seasoning with salt and pepper to taste. Place the still-hot Brussels sprouts and pear pieces in a bowl, add the diced cheese, and stir in the dressing gently. Place the salad on four plates, sprinkle with chopped walnuts, and serve immediately. We like to eat this as a main course, but then the salad only serves two people.