Ingredients

• 2 (1 lb) bags of chopped kale

• 1 leek; washed and thinly sliced

• 1 bartlett pear; thinly sliced

• 1 lb brussel sprouts; halved

• 1/4 cup olive oil

• Salt and pepper

For the dressing:

• 1 bartlett pear; peeled and chopped

• 2 shallots; peeled

• 2 cloves garlic; peeled

• 1/2 tbsp thyme; minced

• 1 tsp salt

• 1 tsp black pepper

• 1/2 cup white wine vinegar

• 2 tsp dijon mustard

• 3/4 cup extra-virgin olive oil

Instructions

1. Preheat the oven to 400°F.

2. Toss the kale on a baking sheet lined with parchment paper in 2 tbsp of olive oil and salt and pepper. On another baking sheet, toss the brussels sprouts and leeks with 1 tbsp of olive oil and season with salt and pepper.

3. In a baking dish, toss the pears, shallots, and garlic with the remaining olive oil, thyme, salt and pepper. Bake for 30 minutes until the pears are tender.

4. Bake the kale for 20 minutes and the brussels sprouts for 45 minutes.

5. Once the pears are roasted, add to a blender with the vinegar and mustard. Blend until smooth. Slowly stream in the olive oil while blending on low speed until fully incorporated.

6. Toss the kale and brussels sprouts in the dressing until completely coated. Top with the sliced pears and serve warm.