Warm Brussels sprout salad

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  • 3 tablespoons olive oil

  • 3 tablespoons fresh lemon juice

  • 1-2 teaspoons pure maple syrup

  • 1 teaspoon dijon mustard

  • 1 clove garlic, minced

  • ½ teaspoon salt

  • Freshly ground black pepper

  • For the brussels sprouts salad:

  • 8 slices bacon

  • 1/2 cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options)

  • 1 tablespoon olive oil

  • 1 pound brussels, washed, stems removed, and roughly chopped/shredded

  • ½ cup shaved parmesan cheese

  • Optional: ⅓ cup dried cranberries or dried cherries

First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.

  1. Place a large skillet over medium low heat. Add in nuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.

  2. Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.

  3. Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.