Shaved Brussels Sprouts, Lentils, Bacon, And Pear Salad

1. 1

   Bring two pots of water to a boil. One for the lentils, one for blanching the brussel sprouts. Cook lentils for 20-30 minutes or until tender. Meanwhile, shred brussel sprouts by hand or in a food processer. Set aside. Cook bacon to a crisp and lay to rest on a paper towel until cooled. Chop and set aside.

2. 2

   Roughly chop hazelnuts and toast in a dry pan for 5 minutes until browned but not burned. Set aside. In a small bowl, combine olive oil, dijon, honey, red wine vinegar, and salt/pepper. Set aside. When all accessory ingredients have been prepped, toss shaved brussels sprouts into the boiling water and blanch for no more than 1 minute. Pour into a colander and rinse with cold water immediately. Dry with a salad spinner-dude or with towels. In a large bowl combine sprouts, cooked lentils, chopped bacon, and toasted hazelnuts. Cut in the slightest slivers of pear over the salad. Toss lightly with your hands before mixing in the dressing. Taste test for extra salt or dijon.

* Per serving · 4 servings · Values may vary.

No additional tips available.