Pear, bacon, brussels sprouts and hazelnuts

Pear, bacon, brussels sprouts and hazelnuts. Photo / Babiche Martens

Serves 4

16 small brussels sprouts
1 Tbs olive oil - or use 2 tsp
hazelnut oil if available
1 clove garlic, thinly sliced
salt and black pepper
4 rashers free-range streaky bacon
2 pears
3 Tbs hazelnuts, toasted

Vinaigrette
1/2 cup olive oil
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp brown sugar
3 Tbs cider vinegar

1. Heat a fry pan. Slice the sprouts in half, keeping the smallest whole. Add the oil, season, and cook the sprouts with the garlic and the bacon over a medium-high heat until the bacon is crisp and the sprouts are tender.

2. Slice the pears and arrange the salad ingredients on a platter while making the vinaigrette.

3. Whisk the vinaigrette ingredients together in a bowl, check for seasoning before serving with the salad.