Pear, Bacon, and Brussels Sprout Salad with Maple Dijon Dressing
A hearty and flavorful Brussels sprout saladfeaturing sweet pears, crispy bacon, toasted pecans, and gorgonzola cheese, alltossed in a tangy maple Dijon dressing.
Ingredients
For the Salad:
- 6 slices 6 oz. bacon, chopped
- 14 oz. Brussels sprouts bottoms trimmed and shredded
- ½ cup fresh parsley sliced
- 1 cup pecans toasted and roughly chopped
- 2 Bartlett pears cored and diced small
- ½ cup gorgonzola cheese
- 2 Tbsp minced shallot
For the Dressing:
- 3 Tbsp olive oil
- 2 Tbsp rendered bacon drippings
- 2 ½ Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 Tbsp maple syrup
- Salt and freshly ground black pepper to taste
Instructions
Cook the Bacon:
- In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
- Once done, transfer the bacon to a paper towel-lined plate to drain, reserving 2 tablespoons of the bacon drippings for the dressing.
Prepare the Brussels Sprouts:
- While the bacon is cooking, trim the bottoms of the Brussels sprouts and shred them using a sharp knife or a food processor with a slicing blade.
Toast the Pecans:
- In a dry skillet over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until fragrant.
- Remove from heat and set aside.
Make the Dressing:
- In a small bowl, whisk together the olive oil, reserved bacon drippings, fresh lemon juice, Dijon mustard, maple syrup, and a pinch of salt and freshly ground black pepper.
- Adjust seasoning to taste.
Assemble the Salad:
- In a large bowl, combine the shredded Brussels sprouts, parsley, toasted pecans, diced pears, gorgonzola cheese, minced shallot, and cooked bacon.
- Pour the dressing over the salad and toss everything together until evenly coated.
Serve:
- Serve the salad immediately, either as a side dish or a main course.
- Garnish with extra pecans, cheese, or parsley if desired.
Nutrition
Calories: 450kcal
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