Chicory salad with roasted Brussels sprouts

Brussels sprouts: Clean the Brussels sprouts and blanch them for 2 minutes in salted water. Shock the Brussels sprouts immediately in ice water.

Preheat your oven to 200°C. Take a baking sheet, place the Brussels sprouts on it and press them flat with the palm of your hand. Sprinkle with fleur de sel and a drizzle of olive oil. Bake them in the oven until they are crispy brown.

Salad: Peel the blood oranges “a vif” with a knife, remove the segments and set them aside. Remove the outer leaves of the chicory and cut them into long batons. Set aside to place on top of the salad.

Cut the rest of the chicory into quarters. Dice the shallot into small cubes. Crush the pink peppercorns. Roughly chop the cashews and briefly roast them in the pan. Combine the orange segments, chicory, finely chopped shallot, crushed pink peppercorns, and roasted cashews in a bowl. Add the zest of the blood orange.

Vinaigrette: Squeeze the orange without the segments into a bowl to make the vinaigrette. Add mustard and whisk it, slowly adding the olive oil. Season the vinaigrette with salt and pink pepper.

Finishing: Arrange the Brussels sprouts nicely on your plate, drizzle some of the vinaigrette over them, and beautifully place the chicory salad on top so it looks perfect!