John Myers
Ingredients for 2 servings:
- 500 g Brussels sprouts
- 3 tbsp fruit vinegar, mirabelle vinegar or balsamic vinegar bianco
- 3 tbsp walnut oil
- Salt and freshly ground black pepper
- ½ pear(s)
- ½ pomegranate, freshly removed seeds
- some Gorgonzola or other blue cheese
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes
from fresh Brussels sprouts
Remove the outer leaves from the Brussels sprouts and briefly rinse the florets under running water. Hold the stems and finely slice them with a kitchen slicer. Mix a vinaigrette of vinegar (I use homemade mirabelle plum vinegar, but any fruity, slightly sweet vinegar will do), walnut oil, salt, and pepper and drizzle over the finely chopped Brussels sprouts. Let it sit for at least an hour. Halve the halved pear again lengthwise, remove the core, and slice the pear. Arrange the salad on two plates. Top with pear slices, pomegranate seeds, and the crumbled or finely sliced blue cheese.
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