Apple'n Sesame!

Menu Notes:

• I was intrigued by Andrea Bemis's recipe for Roasted Brussels Sprouts and Apple Salad on Epicurious. Here is my version of an unusual combination that works amazingly well.
• So much so, that it featured on my Christmas Menu 2013.

The Ingredients (for 4 to 6 servings):

• 80 g (or ½ cup) of macadamia nuts
• 340 g (or 12 oz) of Brussels sprouts
• 1 medium yellow onion, approximate weight 225 g (or 8 oz)
• 225 g (or 8 oz) of asparagus
• 2 apples, approximate weight 340 g (or 12 oz)
• 60 ml (or ¼ cup) of sesame tahini
  
• 15 ml (or 1 tablespoon) of toasted sesame oil, preferably a high quality Japanese style product
• 10 ml (or 2 teaspoons) of white miso paste
• 60 ml (or 2 tablespoons) of balsamic vinegar
• 1 g (or ⅛ to ¼ teaspoon) of Cayenne pepper
• Several leaves of lettuce, approximate weight 175 g (or 6 oz)
• 55 g (or 2 oz) of "blue" cheese--my preference is Stilton
• olive oil
• water

The Method:

1. Turn on the oven and set it to 175°C (or 350°F).
2. Roast the macadamia nuts for 5 minutes then remove them from the oven and allow them to cool.
3. Reset the oven to 220°C (or 425°F).
4. Wash and trim the Brussels sprouts, and cut them in half.
5. Cut the onion into cubes similar in size to the Brussels sprouts.
6. Place the Brussels sprouts and onion into a baking dish and toss with a small amount of olive oil, enough to lightly coat the vegetables and the bottom of the dish.
7. Place the baking dish in the oven and roast for a total of 30 minutes.
8. Wash and trim the asparagus and cut them into manageable lengths.
9. Wash and core the apples and cut each one into 8 to 12 wedges.
10. Turn the vegetables in the oven after 10 and then 20 minutes of roasting.
11. At the 20-minute turn, add the apple and asparagus and toss them until they are also lightly coated with olive oil.
12. After a further 10 minutes, remove the roasted vegetables from the oven.
13. Combine the tahini, sesame oil, miso, vinegar, and Cayenne pepper in a bowl or measuring cup and whisk with a fork to combine them thoroughly.
14. Add 60 ml (or ¼ cup) of water and whisk again to thin out the dressing.
15. Wash the lettuce and tear or cut it into manageable pieces.
16. Crumble or cube the cheese.
17. Place all of the roasted vegetables into a salad bowl and toss with the sesame dressing.
18. Just before serving, add the lettuce and toss briefly, then sprinkle the cheese and Macadamia nuts over the salad.