Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette

• Meat

  • 5 tbsp Bacon fat
  • 1 Bacon vinaigrette, Hot

• Produce

  • 24 oz Brussels sprouts
  • 1/2 cup Cranberries, dried
  • 1 Garlic clove, large

• Condiments

  • 1 1/2 tbsp Dijon mustard, grainy
  • 1 1/2 tsp Honey

• Baking & Spices

  • 1 Black pepper
  • 1 Pinch Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1 Pinch Kosher salt

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1 Candied pecans
  • 1 cup Pecan pieces

• Dairy

  • 1 1/2 tbsp Butter, unsalted
  • 1/4 cup Feta cheese

• Other

  • 4 slices Applewood smoked uncured bacon, chopped and fried (reserve the fat for the vinaigrette

Found on thespeckledpalate.com

Description

Ingredients

• 24 oz. Brussels sprouts, trimmed and chopped finely
• 4 slices Applewood Smoked Uncured Bacon, chopped and fried (reserve the fat for the vinaigrette)
• ½ cup dried cranberries
• ¼ cup feta cheese, crumbled
• Candied Pecans (see recipe below)
• Hot Bacon Vinaigrette (see recipe below)
• 1 ½ tablespoons unsalted butter
• ¼ cup granulated sugar
• 1 cup pecan pieces
• Pinch of kosher salt
• Pinch of ground cinnamon
• 5 tablespoons warm bacon fat (from the Applewood Smoked Uncured Bacon above)
• 1 large garlic clove, minced
• 3 tablespoons apple cider vinegar
• 1½ tablespoons grainy Dijon mustard
• 1 ½ teaspoons honey
• Black pepper, to taste

Directions

• In a nonstick skillet over medium heat, melt the butter.
• While the butter melts, line a baking sheet with parchment paper or a nonstick baking mat. This will be used to cool the candied pecans.
• Add the sugar and pecans to the skillet. Season with salt and cinnamon.
• Using a rubber spatula, move the ingredients around frequently so they don’t burn. (Please keep an eye on them. This is not a task where you should be focusing on anything else, as this can burn very easily, especially toward the end of the process.)
• After about 5 minutes, the sugar should begin melting and bubbling.
• Continue stirring until all the nuts are coated, then transfer immediately onto the prepared baking sheet.
• Using the rubber spatula, separate the nuts on the baking sheet so they don’t cool together. If they cool together, you’ll have a hard time breaking them apart.
• The candied coating will harden in about 5-10 minutes, then you can enjoy these!
• In a nonstick skillet over medium heat, cook the bacon until the fat has rendered and the meat is browned and crisp.
• Remove the bacon from the pan, and set aside for the salad. Leave the fat in the skillet.
• Add the garlic to the skillet, and cook until fragrant. Remove the fat and the garlic from the skillet, and transfer to a mason jar (or another container that can withstand heat.)
• Add the apple cider vinegar to the jar, as well as the Dijon mustard, honey and black pepper.
• Place the cap on the jar, and shake until combined.
• Set aside until time to serve the salad. (If this is made in advance and the vinaigrette cools, reheat in 5-10 second intervals in the microwave until the desired temperature.)
• In a large bowl, combine the trimmed and finely chopped Brussels sprouts, the cooked bacon (from the vinaigrette portion), dried cranberries, feta cheese and the candied pecans.
• Pour on the vinaigrette, and toss using tongs.
• Serve immediately, and enjoy, sprinkling additional feta, candied pecans and bacon on top of the finished salads if so desired.