This is a nice salad for the Fall and Winter months since Brussels sprouts are so readily available. In this salad some pear or apple is added to bring some sweetness, along with walnuts and shaved Parmesan.
Ingredients: serves 4
1 lb. Brussels Sprouts, thickly sliced or quartered
1 Pear or Apple, chopped
1/4 c Walnuts, toasted
1 T unsalted Butter
1 T Olive Oil
1 1/2 T Olive Oil
2 t White Wine Vinegar
1/2 t Salt
Pepper to taste
Melt the butter with the olive oil in a pan over medium heat. When the butter is foaming add the Brussels sprouts and season with a little salt and pepper. Cook until they are lightly browned, then add the pear or apple and cook for about 1 -2 minutes. Remove from the heat, let cool a little.
Toast the walnuts in a non-stick skillet over low heat.
Make the dressing in a bowl and add the now slightly cool Brussels sprouts and pear (apple). Toss to coat, then plate. Top with the toasted walnuts and some shaved Parmesan cheese.