1 pound of Brussels sprouts
1/4 c pine nuts
4 oz. Manchego cheese
1 Tbsp. olive oil
Salt and pepper to taste
1 c balsamic vinegar
1 Tbsp. honey
Place small saucepan over medium heat and pour in balsamic vinegar and honey. Stir and let reduce for 25 minutes. You don’t need to stir it constantly just occasionally as you are preparing the rest of the salad. It will begin to thicken as it boils/reduces down to about 1/4 c. Remove from heat and set aside.
Place pan over medium/low heat and pour pine nuts in. Toast pine nuts, watching very carefully, for 3 minutes, stirring so they do not burn. Remove from heat and set aside.
Remove stems from Brussel sprouts and discard. Chop sprouts very finely.
Place pan over medium/high heat with 1 Tbsp. olive oil. Place chopped Brussel sprouts in pan and cook for 4-5 minutes until sprouts are wilted and slightly browned on edges. Remove from heat.
Season with salt and pepper. Dice cheese into small cubes. Toss pine nuts and cheese into Brussel sprouts. Plate salad and drizzle with reduced balsamic vinegar. Serve immediately warm.
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