Warm Brussel Sprouts Salad

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Step 1

PREP IN ADVANCE - SPROUTS Remove leaves from brussel sprouts; finely slice cores

Step 2

PREP IN ADVANCE - BACON Cook 3-4 slices of bacon until crispy and set aside. Remove from pan and cut into pieces.

Step 3

PREP IN ADVANCE - NUT MIXTURE Mix walnuts with a blend of chili powder, honey, lime juice, and lime zest.

Step 4

Vinaigrette: Make vinaigrette while the sprouts cook. In a separate bowl (or in a shakeable container) whisk together olive oil, lime juice, honey, salt & pepper.

Step 5

Reheat the bacon fat (excess fat removed). Toast the nuts in the bacon pan . Set aside when done.

Step 6

Add the shredded Brussels sprouts and minced shallots/garlic to the skillet (using some of the reserved bacon fat or 1 Tbsp fresh olive oil). Sauté for a few minutes until they are slightly wilted and start to turn golden brown, but still have some texture (crisp but still a little green). You may have to do this in batches, and once fried, move to a plate covered with a paper towel.

Step 7

Assembly/Serve: Just before serving, combine brussel sprouts, warm toasted walnuts and vinaigrette in a serving bowl.

Step 8

Top with bacon pieces, shredded parmesan, pomegranate berries (or dried berries) and walnuts.