Brussels Sprout Salad With Walnuts, Cherries & Bacon
Ingredients
Salad
- 1 bag of Brussels Sprouts
- 1 cup of walnuts, toasted
- 1 1/2 cup of cherries, pitted
- 1/2 lb of bacon
- Soft boiled eggs to top (optional)
Dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbs dijon mustard
- 1 tbs raw honey
- pinch of salt, pinch of pepper
Instructions
- Preheat your oven to 375 degrees.
- Line a baking sheet with aluminum foil.
- Lay your bacon flat on your baking sheet making sure to leave space between your bacon strips so that they don't overlap.
- Bake for 15-20 minutes. If you bacon is thick cut and produces a lot of grease, you are going to want to drain your grease half way through the cooking process.
- When the smaller bubbles on your bacon give way to larger bubbles then your bacon is most likely done. If it appears to be too firm in the oven then it is probably over cooked. Bacon will firm up once it has been removed from the oven and set on a plate to rest.
- Once your bacon is cooked and set aside, take out your food processor with your slicing attachment.
- Run your sprouts through the food processor and set aside in a large salad bowl.
- Mix all of the ingredients for your dressing together in a mason jar. Whisk lightly with a fork to break up the dijon and the honey. Put a lid on your dressing and shake vigorously until it all has come together.
- Dress your sprouts and toss well.
- Add your toasted walnuts and your pitted cherries over the top of your salad.
- Crumble up your bacon and add that to the top of your salad.
- If you are going to add a soft boiled egg to the top, which I highly recommend, boil a pot of water. Add your egg to the boiling water and allow it to boil for 6 minutes. After six minutes drain the pot and run some cold water over your egg. Peel, slice and serve immediately over a plate of your salad.
