Brussels Sprouts Salad with Bacon, Apple, Walnut and Pecorino Romano Cheese
Ingredients
- 2 cups thinly sliced Brussels sprouts
- 1 medium apple (chopped)
- ¼ cup walnuts (chopped)
- 2-3 tablespoon grated Pecorino Romano Cheese (use more according to your liking)
- 2 tablespoon chopped spearmint leaves
- 2 thick slices of bacon (cooked and chopped)
For Dressing:
- 1 tablespoon chopped shallot
- 1 tablespoon apple cider vinegar
- ½ cup olive oil
- 1 tablespoon grain dijon mustard
- 3 tablespoon fresh lemon juice
- 1 tablespoon honey
- salt to taste
- black pepper to taste
- salt/pepper to taste
Method
- In a mixing bowl or salad dressing container: Add shallots and apple cider vinegar. Let sit for about 2 minutes. Add the remaining salad dressing ingredients and whisk until well blended.
- In a large mixing bowl: add Brussels sprouts, chopped apple, cooked bacon, chopped walnuts, Pecorino Romano Cheese, spearmint leaves and the homemade shallot vinaigrette salad dressing (about 5 tbsp). Mix well.
- Optional: adjust with salt/pepper, extra salad dressing, or 1 tablespoon fresh lemon juice for rich and intense flavor.
- Serve immediately.
Notes
To cook bacon on microwave:
Place 2 sheets of paper towel on a plate, lay up 2 thick bacon slices on the paper towels and cook on high heat for about 2-3 minutes.