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.