Brussels Sprouts Salad with Warm Bacon Vinaigrette Gluten Free
|3/4 lb Brussels sprouts|
|6 slices DLM Applewood-Smoked Uncured Bacon|
|1/3 cup Aunt Mary's Italian White Wine Vinegar|
|1½ Tbsp DLM 100% Pure Maple Syrup|
|2 tsp DLM Whole Grain Dijon Style Mustard|
|1/2 tsp salt|
|1/4 tsp freshly ground black pepper|
|6 cups Romaine lettuce, chopped|
|1/4 cup pecans, toasted and coarsely chopped|
With a food processor fitted with the slicer chute, drop Brussels sprouts through the food chute. Transfer Brussels sprouts to a bowl. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes, or until crisp, turning occasionally. Remove bacon from pan, reserving 2 Tbsp drippings in pan; set bacon aside. Reduce heat to medium low; add vinegar and next 4 ingredients (through pepper), stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and
cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined.
Sprinkle evenly with bacon and pecans. Serve immediately.
Makes 8 servings