This retro salad number has it all – fresh, nutty, salty, cheesy, tart. It would go nicely with lamb, duck or other game bird.
Brussels sprouts, fennel, roasted grape, hazelnut & goats cheese salad
- 125g Brussels spourts (about 8-10)
- 125g shaved fennel
- 100g hazelnuts
- 3/4 cup roasted grapes
- 50g hard goats cheese
- shaved chevril or tarragon
- 1/3 cup (60ml) olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon red wine vinegar
- salt & pepper
Combine all salad ingredients in a bowls.
In a separate bowl, whisk together the ingredients for the vinaigrette.
Mix dressing through the salad and toss to combine.