Brussels Sprout Salad with Taleggio Cream

Brussels sprouts divide opinion—but this salad will win over even the biggest skeptics. It’s healthy, too: each sprout is packed with vitamin C. And when roasted in a pan, Brussels sprouts lose their bitterness and develop a wonderfully nutty flavor. This is complemented by the fresh, fruity flavors of pomegranate and balsamic vinegar, as well as the melt-in-your-mouth tenderness of aromatic Taleggio—winter can taste this good.

Serves 4

For the salad:
500 g Brussels sprouts (400 g after trimming)
50 g Grenoble walnuts (25 g after shelling)
50 g pomegranate (25 g after removing the seeds)
150 ml water
2 tbsp oil
1 tsp salt
1 tsp sugar
2 star anise pods
½ tsp rosemary, finely chopped
2 tsp white balsamic vinegar
2 tsp light olive oil
Salt
White pepper
3 tbsp balsamic cream with pomegranate and aronia

For the Taleggio cream:
100 g Taleggio (Northern Italian DOP soft cheese)
50 g crème fraîche
50 g heavy cream
1 tsp white miso

1. Trim the Brussels sprouts and cut them in half. Crack the walnuts and chop them coarsely; remove the seeds from the pomegranate.

2. For the Taleggio cream, whisk together 100 g Taleggio, 50 g crème fraîche, and 50 g heavy cream in a small saucepan and let it melt. Then stir in one teaspoon of miso and let the cream cool to room temperature.

3. In a skillet, combine 150 ml water, two tablespoons oil, one teaspoon salt, and one teaspoon sugar; add two “stars” of star anise and half a teaspoon of finely chopped rosemary. Place the Brussels sprout halves cut-side down in the pan and cover with a lid. Heat the pan until the water simmers gently. Steam the Brussels sprouts for about 6–8 minutes, checking frequently to see if they’re done. If the Brussels sprouts are large, simply add a little more water while steaming and extend the cooking time. Just before the end of the cooking time, remove the lid so the remaining water can evaporate. Once the water has evaporated, leave the Brussels sprout halves in the pan on their cut sides to brown and caramelize slightly.

4. Let the Brussels sprouts cool slightly, then add two teaspoons of white balsamic vinegar and two teaspoons of olive oil, and toss to combine. Fold in the pomegranate seeds, chopped walnuts, and a little white pepper; season to taste with a pinch of salt if desired, and arrange the salad on plates. Place a portion of cheese cream on each plate and, to finish, drizzle balsamic cream mixed with pomegranate juice over each salad.