100 gmGorgonzola cremificato (see note), at room temperature
Thinly shave Brussels sprouts on a mandolin into a bowl of iced water to crisp (5 minutes), then drain and set aside.
Meanwhile, heat oil in a small frying pan over medium heat until hot, add walnuts and stir until just golden (2-3 minutes), pour into a cold heatproof bowl, set aside to cool, then coarsely chop.
Combine Brussels sprouts, witlof, pear, shallot and parsley in a bowl, add lemon juice and season to taste. Pour walnuts and oil over salad, add Gorgonzola, toss to combine, then transfer to a platter and serve.
Note Gorgonzola cremificato is available from Italian Food and other select Italian delicatessens; if it’s unavailable, substitute Gorgonzola dolcelatte or another very soft blue-vein cheese.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.