Brussels Sprout Salad with Bacon and Pecans

Name: Brussels Sprout Salad with Bacon and Pecans
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 10 to 12 servings
Ingredients: 6 slices applewood-smoked bacon; 1 large shallot, finely chopped; 2 tablespoons sherry vinegar; 1 tablespoon honey; 1 tablespoon whole-grain mustard; Kosher salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; 6 slices applewood-smoked bacon; 1 large shallot, finely chopped; 2 tablespoons sherry vinegar; 1 tablespoon honey; 1 tablespoon whole-grain mustard; Kosher salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2 pounds Brussels sprouts, thinly sliced; 1 cup pecans, chopped and toasted; 1 cup shaved Parmesan; 2 pounds Brussels sprouts, thinly sliced; 1 cup pecans, chopped and toasted; 1 cup shaved Parmesan

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Level: Easy

Total: 45 min
Active: 45 min

Yield: 10 to 12 servings

Level: Easy

Total: 45 min
Active: 45 min

Yield: 10 to 12 servings

Ingredients

Dressing:

6 slices applewood-smoked bacon

1 large shallot, finely chopped

2 tablespoons sherry vinegar

1 tablespoon honey

1 tablespoon whole-grain mustard

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

Dressing:

6 slices applewood-smoked bacon

1 large shallot, finely chopped

2 tablespoons sherry vinegar

1 tablespoon honey

1 tablespoon whole-grain mustard

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

Salad:

2 pounds Brussels sprouts, thinly sliced

1 cup pecans, chopped and toasted

1 cup shaved Parmesan

Salad:

2 pounds Brussels sprouts, thinly sliced

1 cup pecans, chopped and toasted

1 cup shaved Parmesan

Directions

For the dressing: Cook the bacon in a large skillet over medium heat until crisp and cooked through. Drain on a paper-towel-lined plate, then chop and set aside. Spoon 3 tablespoons of the rendered bacon fat into a small bowl.
Add the shallots, vinegar, honey, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bowl with the bacon fat. Whisk until combined. Add the olive oil in a steady stream, while whisking. (The dressing should look creamy and thick.)
For the salad: Add the Brussels sprouts, pecans and the chopped bacon to a large bowl. Add the dressing, and toss. Plate the salad on a platter, top with the Parmesan, and serve.

Salad:

For the dressing: Cook the bacon in a large skillet over medium heat until crisp and cooked through. Drain on a paper-towel-lined plate, then chop and set aside. Spoon 3 tablespoons of the rendered bacon fat into a small bowl.
Add the shallots, vinegar, honey, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bowl with the bacon fat. Whisk until combined. Add the olive oil in a steady stream, while whisking. (The dressing should look creamy and thick.)
For the salad: Add the Brussels sprouts, pecans and the chopped bacon to a large bowl. Add the dressing, and toss. Plate the salad on a platter, top with the Parmesan, and serve.