Presented by: Nancy Granada, Vancouver WA

Cook's Note: Once you get past the tedium of 'shaving' the sprouts (I don't have a mandoline, so I use a very sharp knife), the recipe is quick and simple to prepare. If you do use the knife shaving method, I have found that coring the sprout makes for a much finer texture in the finished dish. You can easily make this recipe a day ahead (and is actually tastier if you do).

serves 4

Ingredients for Buttermilk Dressing

• 8 ounces buttermilk
• 1 teaspoon herbes de Provence (dried)
• grated peel of 1 lemon
• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 1 teaspoon apple cider vinegar

Ingredients for Salad

• 24 Brussel sprouts
• 2 small ripe red pears with skin, cored and diced
• 2/3 cup shaved Asiago, Pecorino, or Parmigiano-Reggiano cheese (or a combination)

Preparation

Make the dressing first. Combine all ingredients in bowl and set aside while you prepare the sprouts.

Cut Brussels sprouts in half and core. You can skip the coring step, especially if you have a mandoline. I prefer the texture when cored. If coring, simply cut a little 'v' notch where you see the core to remove it. Shave Brussels sprouts into thin ribbons.

Place the shaved sprouts and diced pears in a large bowl. Add the dressing and toss well to combine. Allow to sit for at least 1/2 hour before serving or, even better, overnight.

Sprinkle with cheese and serve.