Brussels Sprouts Pear Salad with Feta

Ingredients

• 2 untreated oranges
• 500 ml rosé wine
• 50 g sugar
• 4 pears
• 400 g Brussels sprouts
• 1 handful swede greens (or spinach)
• Salt
• 4 radishes
• 100 g beetroot
• 100 g carrots
• 2 tbsp olive oil
• pepper (ground)
• 150 g goat feta
• 2 tbsp nut oil
• 4 tbsp apple cider vinegar
• 1 pinch sugar

Instructions

1. 1.

   Wash an orange, pat dry and thinly peel the zest without the white pith. Juice both fruits and combine with the zest, wine, and sugar in a small pot; bring to a boil. Peel, halve, and core the pears. Place them in the wine reduction so they are covered, and let steep for about 5 minutes over gentle heat. Remove from heat and allow the pears to cool in the broth for at least one hour.

2. 2.

   Wash the Brussels sprouts, remove outer leaves, trim stems, and separate the pods. Wash the swede greens and cut into small pieces. Blanch both together in salted water for about 1 minute, drain, shock in cold water, and let dry.

3. 3.

   Wash radishes and slice thinly. Peel beetroot and carrots; finely grate both as long sticks.

4. 4.

   Heat oil in a large pan and warm the Brussels sprouts for 2–3 minutes. Season with salt and pepper. Transfer to a bowl. Crumble feta on top, add carrot and beet sticks along with radish slices. Whisk nut oil, vinegar, salt, pepper, and sugar; taste and adjust. Drizzle over the salad, toss lightly, and season again. Drain pears well, slice fan‑shaped, and arrange with the salad on four plates.