Pear and Brussel sprout salad with pecans and cranberries
Author: Jeroen
Prep time:
Cook time:
Total time:
Makes: 4-6 portions
Ingredients
Salad
500 gr Brussel sprouts
350 gr pear
50 gr dried cranberries
50 gr pecan nuts
Dressing
100 gr (olive)oil
33 gr white wine vinegar
15 gr honey
6 gr mustard
Instructions
Salad
Remove the base of the sprouts and any outer leaves that are not good looking.
Cut the sprouts in half and then in thin strips.
Blanch the sprouts briefly in salted water for a minute, drain and refresh under cold running water to avoid overcooking. Drain again and dry using a tea towel or salad spinner.
Dice the pear.
Roast the pecan nuts in a pan without oil until they are toasted.
Dressing
Mix the white wine vinegar, honey and mustard with salt and pepper to taste.
Add the oil and stir to combine.
Finish
Mix the dressing with the cooked and dry Brussel sprouts.
Add the diced pear, dried cranberries and toasted pecan nuts. Taste and correct the seasoning if needed.
Stuff to know
This will make enough for 4-6 persons as a side dish. Blanching the sprouts will keep them from overcooking and turning horrible. Only add the nuts just before serving so they stay crunchy. The amount of dressing is too taste. Add cooked bacon bits if desired. Replace the cranberries with Goji-berries or raisins
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/pear-and-brussel-sprout-salad-with-pecans-and-cranberries/