Warm Brussels Sprout Salad with Caramelized Goat Cheese
Loretta Keller's salad is an unusual and appealing combination of brussels sprout leaves, smoked ham and toasted pine nuts, topped with a piece of local goat cheese (Keller uses Cypress Grove Chèvre's Bermuda Triangle) and a tangy apple vinaigrette. It was conceived by Jennifer Biesty, a former chef at Keller's restaurant.More Warm Salad Recipes
The dressing can be refrigerated for up to 3 days. Bring to room temperature before using.
Keller offers this dish with a hard-to-find Sonoma Coast Pinot Noir, but a crisp white would also pair well. Fumé Blanc, a term coined by the late Robert Mondavi as a substitute for Sauvignon Blanc, hints at the smoky minerality that this variety sometimes shows—which makes it a good partner for the smoked ham in Keller's robust salad.