2 cups roasted Brussels sprouts (recipe below)

1 firm but ripe red-skinned pear, quartered, cored, and thinly sliced

4 cooked baby beets, cut into 8 wedges each (I used Beetology)

1 small, ripe avocado, cubed

5 ounces (140 grams) baby spring lettuce mix

1/4 cup unsalted, roasted pumpkin seeds, shelled

1/4 cup orange juice

1/4 cup olive oil

1 tablespoon Baron Herzog Chenin Blanc or other dry white wine

1 tablespoon vinegar (gluten-free if needed)

1 teaspoon Haddar Dijon Mustard

1/2 teaspoon orange zest

kosher salt, to taste

freshly ground Gefen Pepper, to taste

2 cups pre-checked frozen Brussels sprouts, defrosted

2 tablespoons olive oil, divided

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 tablespoon Tuscanini Balsamic Vinegar

1 teaspoon Gefen Honey