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There’s something inherently festive about a salad that combines shaved Brussels sprouts with fruit and a bold cheese crumble. In this composition, the sprouts offer a crisp, celery-like bite, while thin pear slices bring subtle sweetness and stone-fruit fragrance. The blue cheese adds depth and a creamy saltiness that anchors the dish, and toasted pecans supply a nutty contrast with an appealing crunch. The honey lemon vinaigrette ties everything together, brightening the greens and inviting each ingredient to mingle rather than compete. This recipe invites you to plate thoughtfully, balancing colors, textures, and flavors to create a satisfying, timeless salad suitable for nearly any season.

Begin by choosing compact Brussels sprouts with tight, fresh leaves. Peel away any wilted outer layers and shave the heads as thinly as possible, using a sharp knife or a mandoline for uniform ribbons. Slice ripe pears into slender wedges or fan-shaped slices to retain their juice and aroma. Crumble crumbly blue cheese into coarse, irregular bits that distribute through the salad in pockets of tang. Toast pecans in a dry skillet until fragrant, then roughly chop to maximize surface area for toasty flavor. Assemble the components in a large bowl, ensuring the pear and sprouts intermingle so each bite delivers a balance between sweetness, bite, and dairy richness.

The dressing in this salad is a bright, citrusy statement that lifts the density of Brussels sprouts without masking their character. A simple honey lemon vinaigrette uses fresh lemon juice, a touch of Dijon, good olive oil, and a whisper of honey to create balance rather than sweetness alone. Whisk vigorously to emulsify, then taste and adjust with salt and a crack of black pepper. A stable emulsion will cling to the shaved sprouts and pear slices, allowing the flavors to cling along with the creamy blue cheese. If the lemons are particularly sharp, a small splash of orange juice can soften the tang while preserving brightness.

When you’re ready to serve, toss the salad gently to distribute the cheese and nuts without bruising the delicate pear slices. You want every forkful to deliver a little of everything: crisp greenery, creamy cheese, crunchy nuts, and a bright citrus finish. Consider introducing a handful of greens like arugula or baby kale for additional pepperiness and color contrast, but keep the core balance intact. If you prefer a milder taste, swap the blue cheese for a tangy feta or a creamy goat cheese, which still harmonizes with the honey lemon vinaigrette and pear. Serve immediately to preserve texture, or refrigerate briefly to mellow flavors before presenting.

Pear slices contribute more than sweetness; they lend a fragrant aroma that pairs beautifully with the peppery sprouts. The choice of pear can influence the salad’s mood, with firmer varieties like Bosc offering longer hold and subtle sweetness, while Anjou brings rounder, juicier fruitiness. The blue cheese should offer enough bite to contrast with the sprouts, but not overpower the other ingredients. Pecans, lightly toasted, introduce a roasted note that complements both the fruit and the dairy. The vinaigrette works as a bright, cohesive link, ensuring the flavors don’t feel fragmented. Keep portions moderate to maintain elegant balance throughout the dish.

As you plate, consider the visual composition: limit the volume of pear to prevent sogginess, and ensure the shaved sprouts are distributed evenly so every mouthful feels cohesive. A sprinkle of finely chopped chives or dill can add a fresh herbaceous note that brightens the cheese’s richness. If serving later, hold the pecans back and scatter them at the last moment to preserve their crisp texture. You can also introduce a light peppery salad leaf bed beneath the mixture to elevate presentation and offer a subtle contrast against the pale greens and pale gold fruits. The finished plate should invite attention and appetite in equal measure.

Health-conscious cooks will appreciate that the ingredients offer more than flavor; they contribute to a well-rounded meal. Brussels sprouts are high in fiber and vitamin C, while pears add hydration and natural sweetness. Blue cheese introduces calcium and distinctive tang, and pecans bring heart-healthy fats and a satisfying crunch. The dressing’s citrus acidity helps with nutrient absorption and provides a zippy finish that can stimulate appetite. This salad works as a centerpiece on light menus or as a sophisticated side that elevates roasted poultry, grilled fish, or a grain bowl. It also adapts to various diets when tailored with cheese choices or nut substitutions.

For make-ahead practicality, prepare all components separately and refrigerate in airtight containers. Shave the Brussels sprouts and slice the pears just before serving to preserve texture and color. Toast the pecans and crumble the cheese ahead of time, keeping them in separate containers to retain freshness. Whisk the vinaigrette shortly before serving; a quick shake or whisk will re-emulsify any separation. When ready to plate, combine in a chilled bowl to maintain crispness, then drizzle a modest amount of dressing and toss by hand. This method yields a consistently bright result even after a short hold in the fridge.

If you want a more robust flavor profile, drizzle a tiny amount of aged balsamic over the finished salad just before serving. Its sweetness pairs surprisingly well with the pear’s fruitiness and the blue cheese’s saltiness, adding a glossy finish without overpowering the core ingredients. Alternatively, a whisper of hot honey can give the vinaigrette a warm kick, enhancing the overall experience for those who enjoy a hint of heat. Be mindful of the balance; too much sweetness can dull the tangy notes of the cheese and citrus. Use sparingly and adjust to taste to maintain harmony across components.

The pear’s aroma is a subtle star in this dish, so avoid overpowering it with too much dressing. The goal is to dress the salad lightly enough to coat, not drown, allowing each crisp strand of sprouts to carry flavor into every bite. For visual appeal, arrange the pears in a fan or rose-like pattern atop the greens, then scatter cheese and nuts around them. A final light mist of lemon juice can brighten the entire plate just before serving, helping the colors pop and the flavors become more inviting to the palate.

This salad’s versatility makes it a reliable guest at any table setting. It can anchor a holiday spread or accompany a simple weeknight roast with equal ease. To broaden the cheese character, consider trying a blue cheese with a milder finish or a creamy blue for a smoother mouthfeel. For a nut variation, roasted walnuts or hazelnuts add different aromatic cues and textures, widening the salad’s appeal. If you omit cheese altogether for a dairy-free version, substitute avocado or a dairy-free feta, and add a drizzle of extra vinaigrette to keep the balance intact without sacrificing creaminess.

Finally, remember that the joy of this salad lies in contrast—crisp sprouts, juicy pear, tangy cheese, and crunchy nuts all mingling with a bright, citrusy dressing. As you adjust the florets to finer shaves or coarser crumbles, you influence texture and bite, creating a personalized experience for your table. The recipe appreciates improvisation within structure: keep the core elements intact while exploring different pear varieties, cheese types, or nut choices. With thoughtful plating and measured seasoning, this dish becomes not only a side but a memorable moment in any culinary conversation.