October Recipe of the Month

Brussels Sprouts & Apple Salad

A crisp, colorful salad with toasted pecans, dried cranberries, pancetta, and bacon-black currant vinaigrette.

Enter Coupon Code “October”  to receive 20% off on these items.

Ingredients

• 1 pound Brussels Sprouts, trimmed and thinly shredded
• 1 tablespoon THE OLIVE MILL BACON OLIVE OIL
• 1 crisp Apple, such as Honeycrisp or Granny Smith, cored and thinly sliced
• 1/2 cup toasted Pecans, roughly chopped
• 1/3 cup dried Cranberries
• 1/4 pound Pancetta or Bacon, cooked and diced into 1/4 inch pieces

Black Currant & Bacon Vinaigrette

• 3 tablespoons THE OLIVE MILL BLACK CURRANT BALSAMIC
• 3 tablespoons THE OLIVE MILL BACON OLIVE OIL
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon Sea Salt
• Freshly ground black Pepper, to taste

Instructions

1. Make the Vinaigrette: Whisk the Olive Oil, Balsamic, Dijon Mustard, Salt, and Pepper in a small bowl until emulsified, or blend in shaker bottle.
2. Cook the Sprouts: Add 1 tablespoon Olive Oil to a large skillet over medium-high heat.

Saute the Sprouts until lightly browned, stirring often.

3. Assemble: Transfer warm Sprouts to a salad bowl, add the Apple, Pecans, Cranberries, and Pancetta. Drizzle with the Vinaigrette and toss to combine.
4. Serve: Taste and add additional Salt and Pepper, if desired. Serve immediately.

For More Recipes visit theolivemillstores.com

Related Products