Warm Apple, Bacon & Brussels Sprout Salad
Welcome to a taste of Italy! This warm apple, bacon & Brussels sprouts salad brings together sweet and salty flavours and is topped with crumbled walnuts and cooked pancetta for a gourmet touch.
serves 4
Chef Tip: Cooking time: 6 Prep time: 20
Variety Tip: *This recipe is best prepared using 1-2 McIntosh, Gala, Honeycrisp or Ambrosia apples
Ingredients
| Salad: | ||
| 6 | slices of pancetta | |
| 2 cups | shredded Brussels sprouts | (500 mL) |
| 1 cup | Ontario Apples* cut into matchsticks | (250 mL) |
| 1/2 cup | sliced shallots | (125 mL) |
| Dressing: | ||
| 1 tbsp | oil | (15 mL) |
| 2 tbsp | lemon juice | (30 mL) |
| 1 1/2 tsp | honey | (7 mL) |
| 1/4 tsp | salt | (1 mL) |
| Garnish: | ||
| 1/4 cup | walnut pieces | (60 mL) |
| 1/4 cup | shredded baby Parmesan | (60 mL) |
Directions
Salad: In a large skillet, cook pancetta for 5 minutes over medium heat or until crisp. Remove pancetta from skillet and set aside.
Return the skillet to the stovetop with 1 tsp (5 mL) of the pancetta fat. Stir in Brussels sprouts, apples and shallots. Cook for one minute.
Dressing: In a small bowl, whisk together oil, lemon juice, honey and salt.
In a large bowl toss together Brussels sprout/apple mixture with the dressing. Top with walnuts, Parmesan and crumbled, cooked pancetta.
