What you need:

Cooking the Bratwurst and Caramelized Pears:

• 1 pack TMRW Bratwurst, frozen
• 2 tbsp neutral oil
• 1 pear, cored and quartered
• 1 T vegan butter
• 1 tsp brown sugar
• 2 tbsp water
• Pinch salt

Instructions:

1. Place a large pan on a burner set to medium-low.
2. Add 2 tbsp of neutral oil and allow to heat.
3. Cook the sausages from frozen for approximately 12 minutes, turning often.
4. When the sausages are fully cooked, move them to a paper towel lined plate, and turn the heat up to medium-high.
5. To cook the pears, place 1 tbsp of vegan butter to the pan, and allow to melt.
6. Add the pears cut side down to the pan and cook them until they brown, flipping often, for approximately 6 minutes.
7. Turn the heat down to medium, and add 1 tsp brown sugar, 2 tbsp water, and a pinch of salt, and cook for 4-5 minutes.
8. Remove from heat, cover, and allow to rest for 10 minutes.

For the Lentil Salad:

• 1 cup dry green lentils, sorted
• Water
• 1 bay leaf

Instructions:

1. In a saucepan set to high heat, add the dry lentils and bay leaf, and cover with 5 cups water.
2. Allow the water to come to a boil.
3. Once boiling, stir the lentils and water, cover with a lid, reduce the temperature to low, and allow to simmer for 25 minutes, or until the lentils are tender, but not mushy.
4. Drain, remove the bay leaf, and allow to cool.

For the salad dressing:

• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• 2-2 tsp Dijon mustard (add a bit more if using grainy)
• 1-2 cloves, finely minced
• ¼ tsp salt
• ¼ t black pepper

Instructions:

1. Whisk or blend all ingredients together until smooth.
2. Adjust seasoning as needed.

For salad assembly:

• 1 cup cooked lentils
• 3 cups arugula or greens mix
• Shaved red onion
• Sausages, ¾” diagonal cuts
• Caramelized pear quarters
• Balsamic Dijon Dressing (as little or as much as you’d like)

Instructions:

1. Mix all ingredients together in a large bowl, and plate desired amount.