Ingredients
Salad
- 1 pound shaved or finely sliced Brussels sprouts
- 1 large shallot, sliced
- 4 slices for thick cut bacon, cut up
- 1/3 cup toasted pecans
- 1/3 cup dried cranberries
- 1/4 cup freshly shredded Parmesan
Maple Dijon Vinaigrette
- 1/4-1/3 cup Maple Dijon Vinaigrette (recipe below)
- 1/4 cup extra-virgin olive oil or use the bacon drippings plus enough olive oil to make 1/4 cup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
Instructions
Make The Vinaigrette
- To prepare the vinaigrette, whisk together apple cider vinegar, Dijon, and maple syrup.
- Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper. Set aside
Grill The Salad
- Preheat the Big Green Egg to 425-450F with a 10-10.5” cast iron pan on the grate.
- When hot, add the bacon and cook until crispy. Remove from the pan, leaving the bacon drippings.
- Add in the shallots and Brussels sprouts, stirring to coat & cook for 8-12 minutes or until softened and some parts are caramelized. Stir often to prevent sticking.
Assemble The Salad
- Remove from the heat and add in the pecans, cranberries, & bacon. Stir to combine. Add the grated cheese, and stir to mix in.
- Drizzle over the vinaigrette and stir. Serve warm.
30414.8 g347.8 mg22.3 g22.5 g6.8 g14.7 mg
