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Apple, Bacon, and Brussels Sprout Salad with Mustard Vinaigrette
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Description
I wanted to make a raw Brussels sprout salad and after some experimentation, came up with this one.
Ingredients
- 4 ounces, weight Turkey Bacon, Sliced Into 1/4 Inch Pieces
- ¾ pounds Brussels Sprouts, Shaved On A Mandoline
- ½ cups Walnuts
- 1 whole Fuji Apple, Cut Into 1/4 Inch Dice
- 4 Tablespoons Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Salt
- ¼ teaspoons Fresh Ground Pepper
Preparation
1. Saute turkey bacon over medium high heat until crisp, about 6 to 8 minutes. Place in a large bowl with the Brussels sprouts.
2. While the bacon is cooking, toast the walnuts under the broiler under fragrant, stirring occasionally. Roughly chop and add to the Brussels sprouts along with the apple.
3. In a small bowl, whisk olive oil, vinegar, mustard, salt and pepper. Toss salad with dressing, taste to adjust seasonings, and serve immediately.
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