2021 Vermentino paired with Brussels Sprouts Salad w/ Burrata & Candied Walnuts

2021 Vermentino paired with Brussels Sprouts Salad w/ Burrata & Candied Walnuts. Brussels Sprouts, yes or no? If you're a big yes, then this is the salad for you!

It's a super simple dish; shaved sprout salad, burrata, candied walnuts, cranberries and a whole lot of yum. Add grilled chicken to create a full main or serve up as a side salad, with a glass of chilled Vermentino on a hot summers day. Bring on summer!  

Brussels Sprout Salad w/ Burrata & Candied Walnuts

Serves 4ppl

Prep = 15 minutes Cook = 15 minutes


500g brussels sprouts

75g walnuts

50g dried cranberries

4 tbsp lemon juice

150ml olive oil

1 burrata

1 tsp wholegrain mustard

2 chicken breasts



1.      Add 50ml water and 2 tbsp sugar to a frying pan and once simmering add the walnuts, coat in the sugar syrup and then pour onto a lined baking tray to cool

2.      Oil and season the chicken breasts and cook on the BBQ @ 180c or in a grill pan/oven for approx. 15 minutes or until internal temp is 74c

3.      Cut the root from the brussels sprouts and remove any dirty outer layers. Starting at the top of the sprout slice the sprouts finely into circular pieces

4.      Mix the lemon, mustard & olive oil together with a pinch of salt

5.      Toss the sliced sprouts, cranberries & walnuts together with ½ of the dressing, taste it and adjust accordingly.

6.      Add the burrata and sliced grilled chicken

Essential Tools

·      Chef knives

·      Chopping board

·      Mixing bowl

·      BBQ or grill pan/oven

·      Frying pan

·      Weighing/measuring utensils


·      You can prepare the sprouts in the morning/afternoon for dinner time as long as they are stored in an airtight container in the fridge

·      Candied walnuts will keep for up to 2 weeks in an airtight container so why not make a double batch!

·      You can substitute chicken thighs, whole chicken or even serve the salad full vegetarian