Brussels Sprouts and Pear Salad with Prosciutto
- For the salad
- 500 grams
- 200 milliliters
Vegetable broth (Instant)
- Lemons (Juiced)
- 125 grams
Prosciutto (thinly sliced)
For the salad, rinse brussels sprouts and peel. Remove outside leaves, cut brussels sprouts in half crosswise and place in a steamer.
Boil broth in a pot, add steamer to the pot, cover and cook over medium heat for 5 minutes.
Peel pears, cut into quarters, remove core, cut into wedges and sprinkle with lemon juice. Mix pears in a bowl with warm brussels sprouts.
For the salad dressing, mix yogurt in a bowl with cream, lemon juice, sugar and horseradish and season with salt and pepper.
Arrange Brussels sprouts and pears on a platter, cover with prosciutto and drizzle with salad dressing. Serve immediately.