Brussels Sprout Salad with Niva Cheese and Almonds

Clean the Brussels sprouts and separate them into individual leaves. Bring about 2 liters of water to a boil, salt thoroughly, and blanch the sprout leaves vigorously and uncovered for 1-2 minutes. Immediately drain and let cool in ice-cold water. This way, the sprouts will retain their color and crispness.

Toast the almonds in a dry pan until golden and fragrant. Alternatively, you can toast them at full power in a microwave oven; just spread them on a suitable plate and stir every minute. They should be ready after approximately 3-4 minutes.

Whisk together the ingredients for the dressing. Remove the sprout leaves from the ice water and let them drain, or dry them in a salad spinner. Gently mix with the dressing and divide onto plates. Sprinkle with almonds, cranberries, and crumbled Niva cheese, and serve immediately with a piece of fresh bread.