Blueberries & Brussels Salad
This is one of my favourite salads based off something I made at my first job in a restaurant. Raw Brussel's are such a vibe and they pair so nicely with nuts, a pop of fruit, an acidic dressing and lots of cheese.
Ingredients
- 400g Brussels sprouts
- 175g fresh blueberries
- 110g hazelnuts
- 120g firm blue cheese, crumbled
- 1 bunch chives, finely chopped
- Optional: Finely grated Parmigiano Reggiano
For the dressing:
- 2 tbsp truffle honey
- ¼ cup white balsamic or apple cider vinegar
- ⅓ cup extra virgin olive oil
Method
- Roast hazelnuts on 160°C for 6 minutes, until lightly golden. Allow to cool, remove skins if you are using unblanched hazelnuts, and cut in halves.
- Shave Brussels sprouts with a mandolin and transfer to a large bowl.
- Add blueberries, hazelnuts, blue cheese and chives.
- In a small bowl, whisk together truffle honey, white balsamic and extra virgin olive oil.
- Immediately before serving, pour dressing over salad and toss to combine. Taste and season with salt flakes and (optional) generously shave over Parmigiano Reggiano.