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SALAD

Brussels Sprout Salad with Warm Bacon Vinaigrette

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¼ cup red wine vinegar

1 Tbsp whole grain mustard

1 tsp sugar

salt/pepper

2 Tbsp minced onion

4 slices bacon cut into ½ inch pieces

1 ½ pounds Brussels sprouts trimmed, halved and sliced thin

1 ½ cups romaine lettuce cut into ¼ inch ribbons

2 Oz Parmesan shaved into thin strips using a vegetable peeler

¼ cup sliced almonds, toasted

 

Whisk vinegar, mustard, sugar and ¼ tsp salt together in a bowl. Add onions, cover tightly with plastic wrap and microwave until steaming (30-60 seconds). Stir to submerge onions and let cool to room temperature. Cook bacon in a medium skillet over medium heat, stirring frequently until bacon is crisp. Remove from heat and whisk in shallot mixture. Add Brussels sprouts and romaine and toss with 2 forks/tongs until dressing is evenly distributed and sprouts darken slightly (1-2 minutes). Transfer to a serving bowl. Add Parmesan and toasted almonds & toss to combine. Season with salt/pepper to taste. Serve immediately.

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