Sprouts salad with pear and warm goat cheese

Clean the sprouts and boil them in water with salt for 15 minutes. Drain and let cool. Bring the wine to the boil with the sugar and cinnamon sticks. Peel the pears, remove the cores and cut the pears in four parts in length. Poach them gently in the wine in about 7 minutes. Let them cool down on a plate.

Preheat the oven to 180 ° C. Roast the walnuts briefly in a dry frying pan. Cut the dates into pieces.

Divide the goat's cheese into slices. Place them on baking paper on a baking tray and drizzle with half of the honey and a third of the olive oil. Bake the slices in the oven for about 5 minutes.

Beat a dressing of the remaining oil, vinegar, other honey, mustard and lemon juice and season with salt and pepper.

Divide the sprouts, pear, Brazil nuts and the dates over 4 plates. Divide the dressing over and lay the slices of warm goat cheese and pieces of walnut on it.