Lukewarm potato and Brussels sprout salad

Ingredients for 4 servings:

• 600 g potatoes
• 300 g Brussels sprouts
• 25 g butter
• 1 shallot(s)
• 1 orange(s)
• ½ tsp mustard
• Parsley
• 50 ml olive oil
• Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel the potatoes and cut into wedges. Steam for 20 minutes. Trim the Brussels sprouts and separate them into leaves. Sauté the shallots in butter until translucent, add the Brussels sprouts, pour in a ladle of water, and cook for 7-10 minutes. Remove the shallot pieces, drain the Brussels sprout leaves, and place them in a bowl. Grate the orange zest, then squeeze the orange and pour the juice into a bowl. Purée the juice with 50 ml olive oil, a pinch of salt, the orange zest, and half a teaspoon of mustard. Finally, add the parsley. Toss the potatoes with the Brussels sprout leaves and drizzle with the dressing.