Brussels Sprouts Two Ways: Shaved Raw and Pan-Roasted with Roasted Pears | Clean Plates

Ingredients

• 2 to 3 Warren or Red d'Anjou pears (1 pound 5 ounces total)
• 6 tablespoons unsalted butter
• 2 tablespoons champagne vinegar or white wine vinegar
• 1 teaspoon honey
• Fine sea salt
• ½ cup extra-virgin olive oil
• 2 pounds 10 ounces Brussels sprouts, trimmed
• 1 tablespoon sherry vinegar
• ¾ cup pomegranate arils (from ½ medium fruit)
• ¹⁄3 cup toasted chopped hazelnuts
• ¼ cup lightly packed fresh flat-leaf parsley leaves, chopped, plus more for garnish
• ½ lemon