2 Tbsp. minced shallots
2 Tbsp. white wine vinegar
1 Tbsp. whole-grain mustard
2 tsp. honey
½ tsp. kosher salt
¼ tsp. black pepper
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 lb. Brussels sprouts
½ cup pecan halves, roughly chopped
1 red pear, cored and diced
1 rib celery, thinly sliced
- Trim and slice half of the Brussels sprouts in half lengthwise (these will be sautéed). Shave the remaining half on a mandoline, or use a sharp chef’s knife to very thinly slice (these will remain raw). Place the shredded Brussels sprouts in a large mixing bowl.
- Toast pecans in a dry skillet over medium heat, tossing often, until fragrant, about 3 to 4 minutes. Transfer to a bowl.
- Using the same pan over medium heat, add 1 Tbsp. olive oil followed by the halved Brussels sprouts. Arrange cut side-down and let cook, undisturbed, for 3 to 4 minutes, until nicely golden. Toss, and continue cooking 3 to 5 more minutes, until tender. Season with remaining ¼ tsp. salt. Add sautéed Brussels to the bowl with raw shredded sprouts, and toss (the residual heat of the cooked sprouts will slightly soften the raw).
- Prepare the dressing by combining shallots, vinegar, mustard, honey, ¼ tsp. salt, and black pepper in a glass jar or liquid measuring cup; mix well. Gradually stream in ¼ cup olive oil, whisking constantly, until smooth. Set aside.
- Add pear, pecans, celery, and cheese to bowl with Brussels. Pour dressing overtop and toss to combine. Taste and season with a pinch more salt, if needed.
Source: https://dishingouthealth.com/brussels-salad/