Brussels Sprouts and Bacon Salad
Brussels Sprouts and Bacon Salad

Ingredients

Method

  • 1 tbsp olive oil
  • 100g smoked bacon lardons
  • 500g trimmed Brussels sprouts
  • Bag of mixed salad leaves
  • 100ml sherry
  • 50g lightly toasted pecans
  • 50g dried cranberries
  • For the Dressing
  • 3 tbsp walnut oil
  • 2 tbsp red wine vinegar
  • ½ tsp honey
  • ½ tsp mustard
  • 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
This recipe pairs perfectly with the Vino Intrepido 'Nero's Fiddle' Nero d'Avola 2020 from Mildura, Australia.

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