Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 12 ounces Brussels sprouts, stems trimmed, wilted outer leaves removed, and cut into quarters (about 3 cups)
  • ¼ cup Marcona almonds
  • ¼ cup diced La Quercia prosciutto
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • Pinch sea salt
  • Champagne vinaigrette (see recipe, step 3)
  • Shaved Manchego cheese
  1. In a large saucepan bring 2 to 3 quarts salted water to boiling. Add the Brussels sprouts and cook about 2½ minutes or until tender-crisp. Immediately plunge into an ice-water bath. Let stand until Brussels sprouts are cool. Drain well.
  2. In a large bowl, combine Brussels sprouts, almonds, prosciutto, Parmigiano-Reggiano cheese and the sea salt. Stir in the vinaigrette until combined. To serve, arrange salad on 4 serving plates; top each with shaved manchego.
  3. Champagne Vinaigrette:
  4. In a small bowl, combine 2 tablespoons grapeseed or sunflower oil,
  5. tablespoon champagne vinegar, 1 teaspoon honey, 1 teaspoon chopped fresh parsley, and salt and pepper to taste. Whisk to combine.
Recipe by Wini Moranville at