Warm Brussels Sprout and Grape Salad
- Bring a small pot of water to a boil and blanch the sprouts for 3–5 minutes, and strain. Depending on the size of the sprouts, you may need more or less time.
- In a medium-sized sauté pan, heat your oil and butter on medium to high heat. Once the oil and butter is hot add the sprouts and cook until fully cooked and some colour is on the sprouts. This will again depend on the size, but should take 5–7 minutes.
- Add grapes and toss with the sprouts. You don’t want to cook the grapes, just lightly warm them. Remove from heat.
- Add all of the remaining ingredients and season with salt and pepper.
This recipe was published in The Good Life magazine.