Winter Salad with Brussels Sprouts, Ribs and Orange Dressing

Ingredients

• 25 g cream cheese
• ¼ dl crème fraîche
• ½ x orange
• ½ x romaine lettuce
• ½ x red onion
• ⅕ x leeks
• 50 g thinly sliced porchetta
• 100 g brussels sprouts

Method

1. For this dinner, we'll be using crispy the croutons made earlier in the weekly menu.
2. Divide the Brussels sprouts in half, then drizzle with olive oil and sprinkle with salt. Bake in the middle of the oven at 220 degrees celsius for about 20 minutes.
3. Combine cream cheese, creme fraiche, orange juice and a pinch of salt in a bowl. Set aside.
4. Chop leeks, red onions and romaine lettuce.
5. Add the hot Brussels sprouts to the chopped vegetables in a large bowl. Fold in the dressing until evenly distributed. Top with porchetta and crutons before serving immediately.