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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Roasted Brussels Sprout and Apple Salad with Black Walnuts

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Roasted Brussels Sprout and Apple Salad with Black Walnuts Empty Roasted Brussels Sprout and Apple Salad with Black Walnuts

Post by Lobo Sun Jan 24, 2016 4:44 am

Roasted Brussels Sprout and Apple Salad with Black Walnuts Img39l
Roasted Brussels Sprout and Apple Salad with Black Walnuts
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Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 8
The Blackberry Farm chefs say this recipe convinces anyone to love brussels sprouts. Because the dish is served at room temperature, it’s ideal for Thanksgiving or any time you’re entertaining. Black walnuts have a more bitter, earthy flavor than traditional walnuts, although either will work well in the salad. Here, the brussels sprouts are pan-roasted on the stovetop to conserve oven space. If you prefer to cook them in the oven, toss them with 2 Tbs. olive oil, place on a foil-lined baking sheet and roast at 450ºF (230ºC) for about 15 minutes.






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Ingredients:

For the sweet hot mustard:


  • 1/4 cup (60 g) Dijon mustard
  • 2 Tbs. whole-grain mustard
  • 1 1/2 tsp. apple cider vinegar
  • 2 Tbs. firmly packed light brown sugar
  • 1/8 tsp. hot sauce

For the salad:


  • 2 Tbs. Blackberry Farm smoked onion jam or caramelized
      shallots
  • 1 Tbs. sherry vinegar
  • 5 Tbs. (80 ml) extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. (500 g) brussels sprouts, trimmed and quartered
  • 1 cup (125 g) black walnuts, toasted
  • 1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced

Roasted Brussels Sprout and Apple Salad with Black Walnuts Wine-pairing-icon-white

Wine Pairing

This pairs well with soft, full-bodied white wines from our Wine Club.

Directions:

To make the sweet hot mustard, in a bowl, whisk both mustards, vinegar, brown sugar and hot sauce. Reserve 2 Tbs. mustard for the salad; refrigerate the rest for up to 4 weeks.

To make the salad, in a large bowl, whisk the smoked onion jam, vinegar, the 2 Tbs. sweet hot mustard, 3 Tbs. of the olive oil, salt and pepper.

In a large nonstick fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the brussels sprouts, salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. Transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. Season with salt and pepper. Arrange on a platter and serve. Serves 8.

Recipe by Josh Feathers, Executive Chef of the Main House, Blackberry Farm

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