Brussels Sprouts and Bacon Salad

Heat the olive oil and fry the bacon bits until nicely crisp. Drain on kitchen paper. Thinly slice the sprouts and add to the same pan, and fry until nicely golden. Add 100ml of water, and continue to cook until the water has mostly evaporated.
Meanwhile, place the cranberries in a small pan and cover with the sherry. Simmer until absorbed and the berries pleasantly plump. Whisk together the oil and vinegar, and mix with the honey and mustard in a small bowl. Season the dressing well. Assemble your salad by arranging the leaves on a serving plate, topping with the braised sprouts and most of the dressing, and gently tossing. Sprinkle over the bacon, cranberries, and nuts, and serve.

30 mins

6 serving

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