Winter Salad with Brussels Sprouts and Citrus

Preparation

1. Green Harissa

   Step 1

   Purée chile, cilantro, oil, caraway, and cumin in a blender until smooth; season with salt and pepper.

   Step 2

   Do Ahead: Harissa can be made 3 days ahead. Cover and chill.

2. Salad and Assembly

   Step 3

   Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and add to bowl with leaves. Heat oil in a medium skillet over medium-high. Cook remaining brussels, tossing occasionally, until crisp-tender, about 5 minutes. Transfer to bowl.

   Step 4

   Trim ends from citrus; cut off peel and white pith. Cut 3 citrus in half lengthwise, then thinly slice crosswise. Working over a bowl, cut along membranes of remaining 3 citrus to release segments. Squeeze membranes and trim over bowl to release juices. Whisk 3 Tbsp. juice, vinegar, and poppy seeds in a small bowl; season dressing with salt. Discard remaining juice.

   Step 5

   Add citrus and dressing to bowl with brussels sprouts and toss; season with salt.

   Step 6

   To serve, spread fromage blanc over a platter. Arrange salad on top and drizzle with ¼ cup green harissa (save remaining harissa to use on roasted veg or grilled meat); sprinkle with nigella seeds, if using.