Seasonal Brussels sprouts are delicious eaten raw in this tasty, wintry salad. Mix creamy walnuts, fresh fine beans and rich Gorgonzola cheese with a drizzle of zesty dressing, which can be made up 2 days in advance. You can also try slicing the sprouts up to 6 hours before assembling and chill in iced water.
Combine all the dressing ingredients in a glass jar with a fitted lid. Season to taste, and then shake well, until mixed. Set aside until needed. Blanch the beans in a pan of salted boiling water for 1 minute, and then drain and refresh in cold water.
In a large bowl, combine the sliced Brussels sprouts, green beans, shallot rings, walnuts and Parmesan. Pour the dressing over the salad and toss to combine. Arrange the salad on four plates (or on a large serving platter). To serve, crumble over the Gorgonzola.
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This fresh, crisp salad goes really well with the gentle fruity flavours of this soft Lakeview Vineyards Gruner Veltliner white wine from Hungary.