Brussel Sprouts with bacon and Blue Cheese
Ingredients
900 g brussels sprouts, trimmed and halved
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
4 tsp. maple syrup
2 tsp. grainy mustard
3 stripd thick cut bacon, chopped
1/2 tsp. salt, divided
1/3 cup crombled blue cheese
1/3 cup toasted walnut halves
3 tbsp pepitas (optional)
Directions
Using paring knife, peel outer leaves from brussels In food processor with slicing attachment, shred cores. keeping cores and outer leaves separate.
In food processor with slicing attachment, shred cores. Set cores and outer leaves aside.
In bowl, whisk together oil, vinegar, maple syrup and mustard.
In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to plate.
Reserving 1/4 cup, drain fat from pan. Wipe pan clean. Add 2 tsp of the fat to pan over medium heat; add brussels sprout cores and 1/4 tsp of the salt. Cook, stirring occasionally, until tender crisp, 3 to 4 minutes. Add tp bowl with dressing; toss to coat. Arrange on serving platter.
Heat remaining fat in same pan. Cook brussels sprout leaves and remaining 1/4 tsp salt, stirring occasionally, until just starting to wilt and brown, 2 to 3 minutes.
Top cores with brussels sprout leaves; sprinkle with bacon, blue cheese, walnuts and pipits (if using).