PEAR, BACON, BRUSSELS SPROUTS AND HAZELNUTS
Serves 4
• 16 small brussels sprouts
• 1 Tbsp 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 Tbsp hazelnuts, toasted
Vinaigrette
• ½ cup olive oil
• 2 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp brown sugar
• 3 Tbsp 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.
