Brussel Sprouts Salad with Apprles, Pecans and Man
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
8
Preptime
20 min
Ingredients
1 lb brussel sprouts, trimmed
3 empire apples
1/4 cup fresh lemon juice
2 tbsp olive oil
8 slice thick-cut bacon, cut into 1/2 inch pieces
1 large garlic clove, finely chopped
4 tsp, dijon mustard
3 tbsp red wine vinegar
Salt and pepper
3/4 cup pecan halves, toasted and chopped
3 oz manchego cheese, shaved
Instructions
Using a food processor fitted with a slicing attachment, thinly slice the brussel sprouts
Core and coarsely chop the apples. In a bowl, toss the apples with 2 tbsp lemon juice.
In a large skillet, heat the olive oil over medium heat. Add the bacon and cook wntil crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring for 1 minute. Whisk in the mustard, reminaing 2 tbsp lemon juice and the vinegar, season to taste with salt and pepper.
In a large bowl, combine the brussel sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette.
Originally Submitted
11/21/2010
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