- 1/4 cup hazelnuts
- 1 lb small Brussels sprouts
- 1 red pear
- 4 tsp freshly-squeezed lemon juice, divided
- 4 Tbsp unsalted butter
- 1 Tbsp white wine vinegar
- 1/2 tsp kosher salt
- 2 Tbsp extra-virgin olive oil
In a frying pan over medium-high heat, add hazelnuts and toast, tossing occasionally, until nutty smelling and skins begin to fall off, about 5 minutes. Transfer nuts to a clean dish towel, wrap up nuts, and let steam for 1 minute. Rub nuts with towel to remove as many skins as possible. Coarsely chop nuts and set aside.
Shave Brussels sprouts by gripping stem end with fingers and, using a mandoline, slice as thinly as possible down to stem, or until sprout is too short to safely slice. Or, use a food processor with slicing blade. Transfer sprouts to a large bowl.
Halve and core pear, then use mandoline to cut into 1/4″ thick slices. Place pear slices in a small bowl and toss with 2 teaspoons lemon juice. Set aside.
In a frying pan over medium heat, melt butter. Cook, swirling occasionally, until butter is dark brown and smells nutty. Add Brussels sprouts, toss, and cook until slightly wilted, about 5 minutes.
In a small bowl, add vinegar, remaining 2 teaspoons lemon juice, and salt. While whisking, slowly drizzle in brown butter until dressing is thick and emulsified. Whisk in oil. Taste and season as needed. Pour dressing over Brussels sprouts and toss to combine. Add pear and nuts and toss to combine.