Brussels Sprouts with Pear, Pecorino and Morton Coarse Sea Salt
Enjoy this unique Brussels sprout salad- it will have you constantly crave for more!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 1
Ingredients
- 1 lb Brussels Sprouts
- 1/4 cup Sugar
- 1 tbsp Butter
- 1/4 cup Lemon Juice plus 1 tablespoon
- 6 tbsp Honey
- 1/3 cup Water
- 1/4 cup Olive Oil
- 1 tsp Ginger minced
- 1/2 cup Pecorino Cheese grated
- 2 Large Riped Pears halved, cored, each half cut into 6 wedges
- Morton’s Fine Sea Salt
- Morton’s Coarse Sea Salt
Instructions
- Cook the brussels sprouts! Start by peeling off 2 to 3 of the dark outer leaves and trim stem ends. Then, in a large skillet or dutch oven, cook 1/4 of a cup sugar over medium heat until it melts and turns brown. Once it’s there, reduce heat and add one tablespoon of butter. Stir until melted. Once melted, add the 1/4 cup lemon juice and 1 tablespoon of honey and cook/stir for 1 minute. Add the water and a pinch of Morton’s fine sea salt. Bring to a boil and add the sprouts. Reduce heat and simmer, covered, for 5 minutes. Uncover and cook about 12 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
- Roast your pears! Preheat oven to 400°F. Place large baking sheet in oven to heat. On a large piece of tinfoil, place your sliced pears, 4 tablespoons of honey and 1 tablespoon of lemon juice. Fold foil over, and create a pocket (make sure edges are tightly sealed up.) Bake for 5-8 minutes or until pears are nice and soft.
- Make the dressing! Take 1/4 cup olive oil and whisk in 1 teaspoon of minced ginger and a pinch of Morton’s fine sea salt.
- Make the cheese crisps! Preheat the oven to 350° and line a baking sheet with parchment paper. Spoon 1-tablespoon mounds of the cheese onto the prepared baking sheet, spacing them about 2 inches apart. Bake until the crisps are light golden brown, about 12 minutes. Remove from the oven, and allow to cool on the baking sheet. They will crisp up as they cool.
- Assemble the salad! Combine your brussels sprouts with the roasted pears, toss a small amount of the dressing (to taste) and top with the cheese crisps and a pinch of Morton’s Kosher Salt!