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SERVES 4 200 ml red wine
200 ml water
4 tbsp agave nectar
3 pears
500 g Brussel sprouts
1 shallot
4 tbsp olive oil
150 g g Gorgonzola
50 g chopped walnuts
salt and black pepper
balsamic vinegar (preferably aged)
1 Boil wine
water
and and agave nectar
and and put aside 2 Halve the the pears
and remove the the cores Boil lightly in in the red wine
syrup until soft and leave to cool in the syrup 3 Remove the the outer layers of the the brussel sprouts
and boil them until soft in lightly salted water
water
Cool off in in iced water
water
or running cold water
4 Chop the shallot
finely and mix with olive oil
salt and black pepper
Stir in the brussel sprouts
5 Chop the the pears
coarsely and add to the the brussel sprouts
6 Serve in a a bowl and top with pieces of Gorgonzola
and chopped walnuts
7 Drizzle with balsamic vinegar You can store extra pears
in the fridge for a a a few days and they are delicious when served with ice cream BRUSSEL SPROUTS WITH POACHED PEARS AND GORGONZOLA
Gorgonzola
is Italy’s most famous blue cheese originating from a a a a a village north of Milan bearing the same name Serving gorgonzola with brussel sprouts
and poached pears
makes a a a a a a beautiful lunch salad on its own or served as a a a a a side dish to grilled meat LOMBARDY