Brussels Sprout and Pancetta Salad

Ingredients

Yield:

8 portions

• • 1 lb baby Brussels sprouts
  • 2 tbsp butter
  • 6 slices of pancetta cut into lardons
  • 1/3 cup white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp maple syrup

Preparation

Difficulty:

Easy

Time:

20 Minutes

Total Time:

 

1. 1. Slice base of Brussels sprouts off and cut in half removing any loose leaves.
   2. Blanch in salted water until fork tender, strain and cool in ice water bath.
   3. In a low heat saute pan cook your pancetta in butter until you render out most of the fat and the pancetta caramelizes.
   4. Deglaze pan with white wine vinegar and add Dijon, maple syrup and Brussels sprouts.
   5. Toss until coated and roast in a 375 F oven for 10 minutes.