Method

• 1.
  Parboil the sprouts and eschalots in a large saucepan of boiling salted water for 3 minutes or until the sprouts are almost tender. Drain and set aside in a colander to dry.
• 2.
  Combine honey and orange zest and juice in a frypan over medium-high heat. Bring to a simmer and cook, swirling occasionally, for 3-5 minutes or until thickened slightly. Add vinegar and mustard. Whisk until smooth, then slowly whisk in the oil to give a beautiful silky dressing. Season and set aside.

• 3.
  When the sprouts and eschalots are completely dry, peel the eschalots (the skins will come away easily), then halve any larger sprouts and eschalots.
• 4.
  Preheat a chargrill pan or barbecue to high heat. In batches, add sprouts and eschalots to the pan and cook, turning halfway, for 3-5 minutes, or until charred.
• 5.
  Transfer to a bowl and toss with a little dressing. Add orange halves to pan, cut-side down, and cook for 3 minutes or until charred.
• 6.
  Arrange salad leaves on a platter and spoon over chargrilled vegetables. Scatter with walnuts and ricotta, and drizzle with remaining dressing. Serve with the charred orange halves to squeeze over.