Based on Village Bakery salad- they fry their Brussels so they get so delicious and crunchy, but I actually prefer this less oily version.
Ingredients:
1lb Brussels sprouts, halved
4 large shallots, minced
2 honey crisp apples, julienned
1 lb bacon- Neuske’s was delicious - chopped up in little pieces
1 c candied pecans, crumbled
Dressing:
3-4 tbsp Red wine vinegar
1 tbsp Maple syrup
.25 c Olive oil
1 tbsp Dijon mustard
Salt pepper
1. Roast the Brussels sprouts in olive oil, salt and pepper at 425 for 30 min (until crispy!)
2. Meanwhile cook the bacon; when done, spoon out the bacon, leaving the fat in on and then cook the shallots in the bacon fat
3. Mix up the dressing
4. Right before serving, toss the pecans, bacon, shallots, Brussels, apples and dressing together!
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