A vibrant blend of flavor and texture, this Brussels sprout salad is an easy yet elevated dish that shines when served with Jordan Cabernet Sauvignon.

Instructions

Serves 4

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Brussels Sprout Salad

Trim and discard Brussels sprout bottoms and tough, outermost leaves. Poke the tip of a sharp knife into the base of each Brussels sprout and cut the tiny core out. Discard the cores.

Separate as many green petals as you can from each cleaned sprout.

Blanch the petals in salted water for 30 seconds, then immediately plunge into ice water. Remove from water when cool. Spin dry in a salad spinner.

Toss the sprouts in the vinaigrette, taste for seasoning.

Divide the sprouts between four bowls. Place the sliced cheese and Boschi salumi on top of the sprouts and serve.

Green Garlic Vinaigrette

Cook garlic in extra virgin olive oil with salt on low heat until soft. Add vinegar.