Brussels Sprouts Salad with Warm Bacon Vinaigrette
- 10 slices bacon, chopped
- ½ cup white balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 pounds Brussels sprouts, thinly sliced
- ½ cup pomegranate seeds
- In a large skillet, cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain, reserving ¼ cup drippings in skillet.
- In a small bowl, whisk together vinegar and next 3 ingredients until combined. Gradually whisk in warm bacon drippings until well combined.
- In large bowl, toss together Brussels sprouts, pomegranate seeds, cooked bacon, and vinegar mixture until well combined. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/brussels-sprouts-salad-warm-bacon-vinaigrette-recipe/
3.5.3226