Brussels Sprouts Salad w/ apples, pecans and manchego

By á-47

Ingredients

• 1 lb. brussels sprouts, trimmed
• 3 apples
• 1/4 cup fresh lemon juice
• 2 Tbsp. extra-virgin olive oil
• 8 slices thick-cut bacon, cut into 1/2" pieces
• 1 large clove garlic, finely chopped
• 4 tea. dijon mustard
• 3 Tbsp. red win vinegar
• salt and pepper
• 3/4 cup pecan halves, toasted and chopped
• 3 oz. manchego cheese, shaved

Preparation

Step 1

Using a mandolin thin slice brussels sprouts.

Core and coarsely chop the apples. In a small bowl, toss apples with 2 Tbsp. lemon juice.

In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 Tbsp. lemon juice and the vinegar; season to taste with salt and pepper.

In a large bowl, combine the brussels sprounts, apples, pecans and cheese.

Toss with the bacon and warm vinaigrette.