Brussels Sprouts, Pear, Pecan and Parmesan Salad

This is more of a concept than exact recipe - vary at your whim. It's fresh, fast and delicious and good the next day.

• Ready In: 10 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 1⁄4 lbs  raw Brussels sprouts
• 1  large  d'anjou pear, ripe but still firm
• 2⁄3 cup pecans, roughly chopped
• 1⁄2 cup parmesan cheese, shaved, not grated
• 1⁄4 cup lemon juice
• 1⁄2 cup olive oil or 1⁄2 cup walnut oil
•  lemon pepper
•  salt
• 1  teaspoon Splenda sugar substitute

Directions

1. Wash and trim the sprouts. Halve them and 'pulse chop' in the food processor or slice them thin.
2. Core and chop the pear (unpeeled) in 1/2" pieces.
3. Toast the pecan pieces.
4. Shave the Parmesan.
5. Mix the sprouts and pears.
6. Mix the dressing and mix into the sprouts and pears.
7. Top with toasted pecans and shaved Parmesan.