Warm Brussels Sprout Salad with Hazelnuts

Roast the hazelnuts in a dry pan until fragrant and golden brown. Transfer to a plate, let cool, and chop roughly. If the nuts still have their skins, rub them off with a kitchen towel after roasting.

Clean the Brussels sprouts, halve them lengthwise, and cut into very fine strips. Melt one tablespoon of butter in the empty pan. Add the sliced Brussels sprouts and sauté vigorously for 1–2 minutes until al dente.

Deglaze with apple juice and white wine vinegar and stir briefly until the liquid has almost completely evaporated. Remove from heat and season with salt and pepper. Arrange on plates. Briefly warm the remaining butter and nuts in the pan and pour over the salad. Serve warm.