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Beer & Food Pairings

Shaved Brussel Sprout Salad, Unfiltered Apple Cider Vinaigrette, Pomegranate, Capriole's Old Kentucky Tomme, Caramelized Walnut


1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact


 1 cup Spanish caramelized walnuts or toasted walnuts (3 1/2 oz) (Miticia Brand)


1/4 cup olive oil


 3 tablespoons unfiltered apple cider vinegar(Bragg's is my favorite brand)


 ¼ cup shaved Capriole's Old Kentucky Tomme


Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.


Seeds from 1 Pomegranate



Lightly crush walnuts with your hands and add to Brussels sprouts Pomegranate along with cheese, oil, and apple cider, then toss to combine. Season with pepper. Top with pomegranate.

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