Ingredients
- 1 small clove garlic minced
- 2 1/2 tablespoons olive oil divided
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Dijon mustard
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- Freshly cracked pepper to taste
- 1/3 cup dried cranberries
- 1 D'Anjou pear
- 10 ounces brussels sprouts shredded
- Salt and pepper to taste
Instructions
- Whisk together minced garlic, 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, salt, sugar, and freshly cracked pepper in a small bowl to create the vinaigrette. Set aside to let flavors meld.
- Soak dried cranberries in hot water for 5 minutes to soften, then drain. Meanwhile, slice the pear into thin strips.
- In a large skillet over medium heat, sauté shredded Brussels sprouts with 1/2 tablespoon olive oil until they begin to soften but remain bright green, about 5 minutes. Season with salt and pepper.
- Combine the Brussels sprouts with pear slices and cranberries. Toss with the vinaigrette, adjust seasoning with freshly cracked pepper, and serve warm.
- Enjoy!