Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette

Ingredients

• 1 small clove garlic
• 2 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1/2 Tbsp Dijon mustard
• 1/8 tsp salt
• 1/4 tsp sugar
• Freshly cracked pepper
• 10 oz shredded Brussels sprouts
• 1/2 Tbsp olive oil
• 1 D'anjou pear
• 1/3 cup dried cranberries
• Salt and pepper to taste

Directions

1. For the vinaigrette, finely chop the garlic and put it in a small bowl. Add the olive oil, vinegar, Dijon, salt, sugar, and freshly cracked pepper, then whisk until the mixture looks pale and nearly creamy. Put it aside so the flavors can mingle.
2. Put the dried cranberries in a small bowl and cover them with very hot water. Soak them for about 5 minutes, just until they plump and soften a bit. Drain well and set aside. Cut the pear into thin strips.
3. Warm a large skillet over medium heat. Pour in 1/2 Tbsp olive oil and swirl the skillet so the surface is coated. Add the shredded Brussels sprouts and cook, stirring, until they start to relax but still look bright green, about 5 minutes. Take the skillet off the heat and season with salt and pepper. They will keep softening in the hot pan.
4. Add the sliced pear and drained cranberries to the wilted Brussels sprouts. Spoon some dressing over the salad and toss everything together. Add more dressing if you need it, then finish with a last pinch of freshly cracked pepper.