We had a few dozen Brussels sprouts left over from Beef Bolognese and Pasta. In that recipe, you remove the outer leaves and keep the rest of the sprout for later. These are what we sliced thin, removing any tough cores.
To the sprouts, add 6-10 bacon slices, cooked and crumbled and 1/3 c. raisins (or dried cranberries. Toast 1 cup of chopped walnuts in a saute pan over medium heat for 5 minutes, tossing to toast. Add to the sprouts, bacon and raisins/cranberries.
Whisk together:
- 3/4 tsp. dijon mustard
- 2T maple syrup
- 3 T apple cider vinegar
- 3 T extra virgin olive oil
- 3/4 tsp salt
- 1/4 tsp pepper
Pour over salad and toss.
