In November I made a cold brussels sprout salad with cheese and walnuts. Soon after I went to Alana’s and had a similar dish, but served hot and if I recall correctly with blue cheese and a walnut oil dressing. On boxing day I made a warm brussels sprout salad with some lemon Wensleydale, lemon juice, thinly sliced and stir fried brussels and toasted walnuts. It received rave reviews chez Woolf. I have discovered that the brussels can be adequately sliced in a food processor and it is a LOT quicker (and less hazardous) than using a mandolin. This a a very versatile dish and I think you could use quite a variety of cheeses that crumble easily, or hard cheeses (such as pecorino or manchego) that can be grated.
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