Brussels Sprout, Candied Bacon and Cherry Salad with Brown Butter Vinaigrette
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Cook time: 
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Serves: Serves 4 small salad portions
 
Ingredients
  • ¾ pound brussels sprouts, finely chopped
  • 4 slices bacon
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • 1 cup dried cherries
  • ½ cup hazelnuts, chopped
  • ¾ cup shaved parmesan
  • 2 tablespoons butter
  • ½ teaspoon olive oil
  • 2 teaspoons balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees.
  2. Rub bacon with half of brown sugar and cinnamon. Place on a baking sheet and bake for 5 minutes, flip and rub with remaining brown sugar and cinnamon. Bake another 5-7 minutes or until crispy. Cool and chop.
  3. In a salad bowl, combine brussels sprouts, bacon, cherries, hazelnuts and parmesan.
  4. In a small non-stick pan, add butter. Turn the heat on medium-high, once the butter begins to brown, swirl the pan until the butter turns a deep brown and smells nutty. Transfer to a small bowl and let cool slightly.
  5. Whisk in olive oil and balsamic vinegar. Season with salt and pepper.
  6. Toss vinaigrette with salad.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/brussels-sprout-candied-bacon-and-cherry-salad-with-brown-butter-vinaigrette/