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For the salad base, choose a variety of hearty, peppery baby greens such as arugula or frisée, which will be able to hold their own against the punchy dressing and rich toppings.
"As with a still wine, the more a sparkler breathes, the more expressive it will become, both in the aromas and on the palate, because what you smell is what you taste."If you've always thought that you dislike brussels sprouts, you've probably never tried them in a combination like this.Frozen brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh.. Cook Mode.
