Share this recipe
Even those who don’t love Brussels sprouts will appreciate them in this unique salad. The Brussels sprouts and lentils can be made ahead of time and marinate in the fridge for up to 24 hours, then finished right before serving.
½ cup (125 mL) green or French green lentils
1 garlic clove
20 large Brussels sprouts, trimmed and cut in half lengthwise and thinly sliced
4 slices bacon or pancetta, cooked and crumbled
1 firm, ripe pear, chopped
½ cup (125 mL) walnuts, toasted and chopped
1/3 cup (175 mL) blue cheese or soft goat cheese, crumbled
¼ cup (60 mL) olive oil
2 Tbsp (30 mL) lemon juice
1 Tbsp (15 mL) grainy Dijon mustard
1 Tbsp (15 mL) honey
¼ tsp (1 mL) fresh ground black pepper
Please share your location to continue.
Check our help guide for more info.