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

Allergy Warning: Contains Other Nuts

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