Shredded Brussels Sprouts with Cashel Blue Cheese and Pine Nuts
This is a fresh and unusual version of using brussels sprouts. They gain from being shredded very thinly so the bitterness disappears. The added touch of blue cheese brings the strength to the dish.
4 people
0 minutes
30 minutes
Ingredients
- 3 tbsp Cider Vinegar
- 500 g SuperValu Brussels Sprouts
- 150 g SuperValu Cashel Blue Cheese crumbled
- 2 tbsp SuperValu Honey
- 50 ml SuperValu Olive Oil
- 50 g SuperValu Pine Nuts
- 0 - SuperValu Whole Black Peppercorns
Method
- Firstly, prepare the vinaigrette. In a small bowl, using a whisk combine the honey, cider vinegar and salt and pepper. Gradually pour in the olive oil and whisk again. Set aside until needed.
- Place the apple in a separate bowl and drizzle over some vinaigrette to prevent the apples from browning.
- Using a mandolin or a very sharp knife, slice the Brussels sprouts as thinly as possible and place in the bowl with the apples. Add the rest of the dressing, the blue cheese and pine nuts. Toss to combine and cover with cling film. Leave to settle for 15 to 20 minutes before serving.
