The concentrated sweet earthy flavor of the roasted Brussels sprouts contrasts wonderfully with the tangy balsamic glaze. Topping the salad with toasted pecans and rich goat cheese takes this salad to a whole new level…Yum yum!
Method:
Roasting the Brussel sprouts…
The first step to making this salad is roasting the Brussel Sprouts right! You can use the the link below to learn how I roast them…
How to Roast Brussel sprouts
Preparing the Balsamic reduction…
Heat 3/4 cup balsamic vinegar on a low simmer.
Add 1 tbsp honey/maple syrup
And 1 tsp Dijon Mustard
Cook on low flame till the mix thickens to a beautiful glaze and starts to coat the back of a spoon.
Transfer to a bowl immediately.
Please be careful as over cooking might burn the glaze beyond repair!
Assembling the salad…
You will need
Roasted Brussels Sprouts
The Balsamic reduction, Roasted pecans/walnuts and goat cheese.
Toss the Brussels Sprouts with a generous measure of the balsamic reduction…let your taste guide you on the measure.
Transfer to serving platter and dot with small bits of goat cheese. Garnish with roasted pecan/walnuts….ready!