Ingredients
- 4 cup fresh brussels sprouts
- 2 tablespoon extra virgin olive, divided
- 1 tablespoon good quality balsamic vinegar
- 4 ounce soft goat cheese, crumbled
Preparation
Baking Directions:
Preheat a grill on medium high heat.
Using a small paring knife, cut the stem end of a Brussels sprout to peel away the outer leaves.
Continue to cut the stem end of the sprout to allow each layer of leaves to be peeled away without ripping the leaves.
Repeat this process with all of the sprouts.
Once you have all of the sprouts’ leaves completely peeled, toss in a large mixing bowl with one tablespoon of olive oil.
Season to taste with salt and black pepper and place the leaves onto the grill.
If the grill grates are too far apart to hold the sprout leaves, a grill cage which is used for grilling fish can be used.
Grill the leaves for 4 to 5 minutes turning with tongs to ensure the leaves cook evenly and do not burn.
Leaves should be tender but firm, and they will have a slight charred look.
Remove from the grill to a mixing bowl.
Toss the leaves with the remaining 1 tablespoon of olive oil and the balsamic vinegar.
Crumble the goat cheese over the salad and toss gently.
Place the salad into a serving bowl or small salad platter and serve warm.
