Broccolini with a warm Mustard Bacon Pecan Vinaigrette

  • 6 Strips-Bacon-thick cut style, sliced into thin strips
  • ½ Cup-Pecans-rough chopped
  • 1 Clove-Fresh Garlic-smashed into a paste
  • 2 Tablespoons-Apple Cider Vinegar
  • 1 Tablespoon-Dijon Mustard
  • 2 Bunches-Broccolini-about 4 cups, rinse and patted dry
  • To Drizzle-Olive Oil
  • 1/4 Cup-Turkey Stock
  • To Taste-Chef Troy’s Spice Mix


  1. Warm a sauté pan over medium high heat, add bacon, pecans and cook stirring frequently about 5 minutes.
  2. Bacon should be cooked but not crispy, remove bacon/pecans with a slotted spoons and drain on paper towel.
  3. Lower heat to medium low, add garlic and cook until fragrant, about 1 minute.
  4. Add vinegar, mustard and whisk to combine, keep warm over very low heat, stirring periodically.
  5. Toss broccolini with just enough oil to lightly coat and season with Spice Mix.
  6. Warm a separate pan over medium high heat and add the broccolini.
  7. Cook, stirring frequently, to slightly char, about 5 minutes.
  8. Add Turkey stock and cover with a lid.
  9. Cook until broccolini is tender, about 3 to 5 minutes, flipping at least once.
  10. Remove lid and drizzle with a little of the warm vinaigrette, toss to coat.
  11. Cook until most of the liquid has evaporated.
  12. To serve, remove the broccolini with tongs and place on a serving platter.
  13. Drizzle with a little warm vinaigrette, top with bacon/pecans and serve with remaining vinaigrette on the side.