Brussel Sprout and Pear Salad
This beautiful salad is a great source of fiber and vitamin C.
Add some grilled chicken to this dish to turn it from an appetizer into a light summer entree.
- 2 organic Oranges
- 16 ounces Rosé
- 3 tablespoons sugar
- 4 Pear
- 14 ounces Brussels sprouts
- 1 handful Kohlrabi (or spinach)
- 4 Radish
- 4 ounces Beets
- 3 ounces carrots
- 2 tablespoons olive oil
- freshly ground peppers
- 6 ounces Feta
- 2 tablespoons Nut oil
- 4 tablespoons apple cider vinegar
- 1 pinch sugar
Rinse oranges in hot water, pat dry and peel thinly. Squeeze juice from both fruit and combine with the peel, wine and sugar in a small saucepan, bring to a boil.
Peel, halve, and core pears. Add to wine broth, making sure that pears are covered, and simmer for about 5 minutes on low heat. Remove from heat and cool pears in syrup for at least 1 hour.
Rinse brussel sprouts, loosen outer leaves, cut out stalks and separate leaves. Rinse kohlrabi greens and cut into smaller pieces. Blanch both in boiling salted water for about 1 minute, drain and rinse in cold water, drain well.
Rinse, trim and slice radishes. Peel beets and carrots and cut into very fine sticks.
Heat oil in a large pan and saute sprouts and kohlrabi for about 2-3 minutes. Season with salt and pepper and place into a bowl. Add carrots, beets, radishes and crumbled feta and mix well. Whisk nut oil with vinegar and season with salt, pepper and sugar, toss salad with the dressing. Drain pears well and score in fan-shaped pattern. Arrange salad on four plates and serve topped with poached pears.