Brussels and Bacon Salad with Pear Ginger Vinaigrette
This is the perfect time of year for this brussels and bacon salad recipe. The leaves are just starting to turn a yellow hue and the nights are a bit cooler. This rustic style brussels sprout and bacon salad is served warm with shredded green apple, raisins and walnuts and is dressed with a simple vinaigrette made with our Pear Ginger Vinegar, olive oil and mustard.
1 pound Brussels Sprouts
6 rashes of thick cut bacon
2 large green granny smith apples
1/4 cup raisins
1/4 cup walnuts
1/2 lemon squeezed (to keep apple from browning)
Pear Ginger Vinaigrette Ingredients:
1/2 cup Wozz! Pear Ginger Vinegar
1/4 Cup Olive Oil
1 Tbs Dijon Mustard
Salt & Pepper to taste
In a small mixing bowl, whisk together Wozz! Pear Ginger Vinegar, dijon mustard, olive oil, salt and pepper. Set aside.
In a food processor (or with a mandolin) slice brussels sprouts and set aside in large bowl.
Switch food processor blade to shred and shred apples, squeeze extra juice from apples and place in separate bowl. Squeeze a bit of lemon juice over apples to keep from browning.
Slice bacon into pieces. In large skillet on medium high heat, cook bacon until crisp (don't over cook). Once cooked, remove from pan and place on paper towel to drain.
While leaving remaining bacon fat in pan, on low heat, add brussels sprouts and stir. Cook on low heat for approx 4-5 minutes. Turn heat off. Add Pear Ginger Vinaigrette, walnuts and raisins and combine. Stir in shredded apple. Season with salt and pepper. Transfer to large bowl and cover with aluminum foil until ready to serve.