320 gmBrussels sprouts (about 15), trimmed, outer leaves discarded60 ml(1/3 cup) extra-virgin olive oil80 gmwalnuts1witlof, thinly sliced widthways 1ripe Williams pear, very thinly sliced 1golden shallot, shaved on a mandolin½ cupflat-leaf parsley, tornJuiceof 1 lemon100 gmGorgonzola cremificato (see note), at room temperature
Thinly shave Brussels sprouts on a mandolin into a bowl of iced water to crisp (5 minutes), then drain and set aside.
Meanwhile, heat oil in a small frying pan over medium heat until hot, add walnuts and stir until just golden (2-3 minutes), pour into a cold heatproof bowl, set aside to cool, then coarsely chop.
Combine Brussels sprouts, witlof, pear, shallot and parsley in a bowl, add lemon juice and season to taste. Pour walnuts and oil over salad, add Gorgonzola, toss to combine, then transfer to a platter and serve.
Note Gorgonzola cremificato is available from Italian Food and
other select Italian delicatessens; if it's unavailable, substitute
Gorgonzola dolcelatte or another very soft blue-vein cheese.
This recipe is from the May 2013 issue of Australian Gourmet
Gorgonzola cremificato is a blue cow's milk cheese that's
mild, sweet and creamy. It's great for salads, as it melts at room
temperature and melts into the dressing, creating a wonderful