Brussels Sprouts And Anjou Pear Salad

Yield: Serves 6 - 8

Ingredients:
2lb Brussels sprouts
1/4 small red cabbage, shaved (about 2 cups)
2 underripe Anjou pears, peel on, cored and 

   julienned
1/2 cup organic raisins
1/4 cup raw pecans, toasted and chopped
1/4 cup raw macadamia nuts, chopped
2 tbsp finely chopped fresh sage
1 tbsp finely chopped fresh thyme

The Dressing
1/4 cup extra light tasting olive oil
2 tbsp Dijon mustard
2 tbsp white baslamic vinegar
1 tbsp raw honey, melted
1 clove garlic, minced
1 tsp Himalayan salt
1 tsp freshly cracked black pepper
Instructions:

Place the shaved Brussels sprouts in a large mixing bowl and set aside.

In a separate mixing bowl, place the shaved red cabbage, along with the julienned pear, raisins, toasted pecans, macadamia nuts, sage and thyme. Set that aside as well.

Make the dressing: in a large glass measuring cup, add all the ingredients and mix well with a flat whisk until smooth, creamy and slightly emulsified. Pour this dressing over the shaved Brussels sprouts and mix really well with your hands, massaging and bruising the sprouts quite aggressively for 2 or 3 minutes to get them to soften up and release some of their water. Then, add the rest of the reserved ingredients and continue mixing with your hands, delicately this time, until all the ingredients are well combined and coated in the dressing.

Cover the salad and transfer it to the refrigerator; let it rest for at least 2 hours to allow for flavors to meld, or better yet overnight.

This salad will remain surprisingly fresh for up to 5 days if kept refrigerated in an airtight container.