Brussels Sprouts, Wild Rice, Pear, Blue Cheese, Pistachio & Lemon Salad - Cuisine Magazine - From Ne

Ingredients

• 1 cup wild rice
• 200g Brussels sprouts, sliced thinly using a mandolin
• 2 spring onions, thinly sliced on an angle
• ¼ cup pistachios, roughly chopped
• 20g chives, chopped
• zest of 1 lemon
• 1 firm pear, cored, thinly sliced (I used Beurre Bosc)
• 100g-120g sharp, salty blue cheese such as Mt Eliza Blue Monkey
• a large handful flat-leafed parsley sprigs
• lemon-cream dressing (see recipe)
• LEMON-CREAM DRESSING
• 25ml lemon juice
• 25ml pouring cream
• 50ml olive oil
• freshly ground black pepper