This dish by chef Olivia Simpson of chef duo Ricky+Olivia delivers the experience of a crisp autumn walk on a plate. Featuring The Celtic Blue cheese handcrafted by Glengarry Fine Cheese of Lancaster, Ontario in combination with crunchy fall greens and sweet concord grapes. Unlock the creamy, buttery flavours of The Celtic Blue with your choice of VQA Ontario Pinot Noir.
Chef Olivia shares, “This is one of my go-to autumn salads. It’s hearty and features some amazing Ontario ingredients. I love including brussels sprouts in as many dishes as possible when they are in season and love to crumble cheese on top for an extra indulgent touch, especially blue cheese. This is an all-Ontario play on the classic and elegant Waldorf salad and is a great addition to any harvest table.”
Preheat the oven to 375 degrees F.
In a medium bowl, toss halved brussel sprouts in 2 tablespoons to a ¼ cup of oil to generously coat. Season with salt and pepper and spread evenly on a baking sheet. Roast in the oven for 20-25 minutes, or until brussel sprouts are tender and golden. Remove from the oven and let cool to room temperature.
In a small bowl, grate 1 clove of garlic. Whisk in maple syrup, dijon mustard, vinegar, and ¼ cup (60g) oil. Season with salt and pepper.
In a medium salad bowl combine raw and roasted brussel sprouts, add in kale and dress until desired amount coats the salad.
Platter the brussel sprouts and kale. Top with pumpkin seeds, concord grapes, dried cherries, and blue cheese.