for 2 people

Sauce

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
½ dl	water
1 tbsp	red wine vinegar
100 g	blue cheese (e.g. Gorgonzola)

Brussels sprouts

1 tbsp	olive oil
250 g	Brussels sprouts, cut in half
1 dl	vegetable bouillon

Salad

250 g	waxy potatoes, cooked in their skins day old, cut into cubes
	salt and pepper to taste

How it's done

Sauce

Heat the oil in a pan. Add the onion, sauté for approx. 3 mins. Add the garlic, steam briefly, remove, and place in a measuring jug. Add the water, vinegar and cheese, then purée.

Brussels sprouts

Heat the oil in the same pan. Add the Brussels sprouts and stir fry for approx. 5 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. until just soft. Place the Brussels sprouts in a bowl and allow to cool slightly.

Salad

Add the potatoes to the Brussels sprouts, add the dressing, mix, season.

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