Brussels Sprouts Salad with Smoke Bacon Vinaigrette

  • 1 Pound-Brussel Sprouts-halved
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • ¼ Cup-Peanuts-chopped
  • 3 Each-Radish-sliced thin
  • ½ Cup-Feta Cheese-crumbled
  • 2 Each Green Onion-sliced thin

Directions

  1. Slice brussels sprouts thin all the way down to stem, discard stem, and place sliced in a bowl.
  2. Continue until all brussel sprouts have been sliced.
  3. Add to bowl peanuts, radish, feta and green onions.
  4. Toss with just enough vinaigrette to coat and serve.

Vinaigrette

  • 6 Strips {about ½#}-Bacon-thick cut style, sliced into thin strips
  • {reserved drippings from cooking bacon-about 1/2 cup}
  • 1 Clove-Fresh Garlic-smashed into a paste
  • 3 Tablespoons-Apple Cider Vinegar
  • 2 Tablespoon-Dijon Mustard
  • 3 Tablespoons-Corn Oil-or any light oil
  • ½ Teaspoons-Kosher Salt
  • ¼ Teaspoon-Black Pepper

Directions

  1. Warm a small pan over medium high heat, add bacon and cook stirring frequently.
  2. Cook until just crisp, remove bacon 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. Pour into a mason jar or quart size container
  5. Add vinegar, mustard, oil, salt/pepper, 2 tablespoons cooked bacon and using a hand blender combine until smooth.
  6. Use immediately or refrigerate until ready to use, leave at room temp for 10-15 minutes before using.