- 10 oz shredded Brussels sprouts
- 1 TBSP Olive Sprig Blood Orange Olive Oil
- 1 D'anjour pear
- 1/3 cup dried cranberries
- 1 small clove garlic
- 2 TBSP Olive Sprig Blood Orange Olive Oil
- 2 TBSP Olive Sprig Cranberry Pear White Balsamic
- 1/2 TSP Dijon mustard
- 1/8 TSP salt
- 1/4 TSP sugar
- Fresh cracked pepper
Make the vinaigrette by mincing the garlic and adding it to a bowl with all of the other vinaigrette ingredients. Whisk the ingredients together until the mixture is light and almost creamy looking. Allow the flavors to blend before dressing the salad.
Slice the pear into thin slices. Heat a large skillet over medium heat and add the Blood Orange Olive Oil to coat the bottom of the pan. Add the Brussels sprouts and saute them until they begin to soften but are still bright green (about 5 minutes). Remove from the heat and season them with salt and pepper. Add the pear slices and cranberries to the wilted sprouts. Drizzle vinaigrette over the top of the salad and toss to combine. Finish with a final pinch of freshly cracked pepper.