PNW Shaved Brussels Sprout Salad

by Shannon Sims of Food Art Love
Handout version.

Dressing: 

• 1 tsp shallot, finely minced 

• 1 small clove garlic, finely minced 

• ½ cup olive oil 

• 2 heaping tbsp dijon mustard 

• 1 tbsp honey 

• 2 tbsp of red wine vinegar 

• salt/pepper to taste 

Salad:

• 2 lbs. brussels sprouts 

• 2 Comice Pears 

• ½ cup hazelnuts, chopped

• ½ cup cooked bacon or turkey bacon, chopped

• 1 cup De Puy or Beluga Lentils, cooked, drained and cooled

Directions: Shave Brussels sprouts on a mandolin (be careful!) or in a food processor fitted with a slicing blade. Thinly slice the pears and then cut into matchsticks. Combine salad ingredients together and toss gently. If added warm, the lentils can wilt the Brussels sprouts but a little residual heat helps absorb the dressing.

Whisk the dressing ingredients together or shake them in a jar. Dress the salad and enjoy!

Optional: finish with shaved or grated Parmesan or Pecorino Romano + crispy fried shallots.