An appetizing Brussels sprout recipe with the crunchiness of the walnuts and salty earthy taste of the gorgonzola.

Servings: 6
2 shallots, minced
2 large cloves of garlic, minced
¼ cup of olive oil
2 lbs. Brussels sprouts
2 tbsp. fresh lemon juice
1/3 cup crumbled Gorgonzola Cheese
1 tbsp. minced fresh parsley
½ cup walnut halves, toasted

Clean the Brussels sprouts and parboil for 4-9 minutes until a crisp tender. In a large skillet heat the oil over moderate heat and cook the shallots and garlic stirring, for 5 minutes. Add the Brussels sprouts and cook until heated through. Add the lemon juice and remove the skillet from the heat. Add the Gorgonzola tossing it in the mixture until it is melted. Transfer to individual serving plates and garnish with parsley and walnut halves.