Shredded Brussels Sprouts with Bacon and a Maple Balsamic Vinaigrette
The maple and bacon in this are likely to make a Brussels sprout lover out of even those most adamantly opposed to this Brassicaceae-family vegetable.
Topped with sweet pear and Gorgonzola this is a perfect way to incorporate Brussels sprouts to your Thanksgiving menu.
Shredded Brussels Sprouts with Bacon and a Maple Balsamic Vinaigrette
The maple and bacon in this are likely to make a Brussels sprout lover out of even those most adamantly opposed to this Brassicaceae-family vegetable. Topped with sweet pear and Gorgonzola this is a perfect way to incorporate Brussels sprouts to your Thanksgiving menu. Serves 4 to 6 as a side.
Ingredients
Ingredients:
- 1 to 1 1/2 lbs. Brussels sprouts outer/yellow leaves removed and ends trimmed
- 4 pieces of bacon
- 1 shallot diced
- Salt and pepper to taste
- 1 Tbsp. Sigona’s Vermont maple balsamic
- 1 tsp. fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1 Tbsp. Sigona’s Fresh Press extra virgin olive oil such as Arbequina
- 2 to 4 oz. crumbled Gorgonzola
- Half of one red pear such as a Red D’Anjou, thinly sliced*
- 1/4 cup pecans optional (candied or regular)
Instructions
- Begin by shredding the Brussels Sprouts using either a sharp knife or a food processor fitted with a thin slicing disc. Set aside.
- In a large, deep skillet, cook the bacon until crispy. Leaving the drippings in the skillet, remove bacon from skillet to a paper-towel lined plate and allow to cool to the touch. When cool, chop and set aside.
- Reduce heat to low and add the shallot to the bacon drippings; season with salt and pepper. Sauté, stirring, until soft, about 3 minutes. Add the shredded Brussels sprouts to the skillet and stir to coat well in the bacon drippings. Increase heat to medium-low and cook, stirring, for 5 minutes. Remove the Brussels sprouts to a large bowl.
- Meanwhile, prepare the vinaigrette in a small bowl. Whisk together the balsamic, lemon juice and Dijon. While whisking, drizzle in the olive oil. Season with salt and pepper.
- To the large bowl of Brussels sprouts, add the bacon and about half to a third of the vinaigrette; toss well to coat. Transfer the mixture to a serving platter.
- Top the Brussels sprouts mixture with crumbled Gorgonzola, sliced pear and pecans, if using. Drizzle with remaining vinaigrette and serve.
- *You can chop the pear and sprinkle it over the top instead of laying on slices. You can also toss the chopped pear with the sprouts.
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