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Shredded Kale, Pear and Brussels Sprouts Salad
Ingredients
  • subheading: For the vinaigrette:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallot
  • salt and pepper to taste
  • 1 teaspoon honey
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon Dijon mustard
  • subheading: For the salad:
  • 6 oz about 2 cups brussels sprouts, thinly sliced
  • 1 pear Blade D (any pear will do - I love Bosc or Anjou)
  • 3 tablespoons sliced blanched almonds, walnuts or pecans
  • 1 cup shredded kale
Note: Ingredients may have been altered from the original.
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