Brussels Sprout, Candied Bacon and Cherry Salad with Brown Butter Vinaigrette
Author: Nicole ~ Cooking for Keeps
Prep time:
Cook time:
Total time:
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
Preheat oven to 400 degrees.
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.
In a salad bowl, combine brussels sprouts, bacon, cherries, hazelnuts and parmesan.
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.
Whisk in olive oil and balsamic vinegar. Season with salt and pepper.
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/