Brussels Sprout Salad with Pancetta and Apple Cider Vinegar Dressing
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the Dressing - I got this recipe from the Detoxista seen at the link below. It was absolutely perfect.
  • 1 Garlic Clove - Minced
  • 1 Tablespoon Dijon Mustard
  • ¼ Cup Apple Cider Vinegar
  • Juice of ½ Lemon
  • 1-2 Tablespoons Honey to Taste
  • ⅓ Cup Olive Oil
  • Salt and Pepper to taste
  • For the Salad:
  • One bag of Brussels Sprouts - I used a mandolin to shave them but you can just chop them.
  • A 4-5 oz. Container of Pancetta
  • A crumbling of Ricotta Salata Mitica
  • Approximately One Tablespoon of Raw Pine Nuts
Instructions
  1. Shake all dressing ingredients (or use a small whisk in a bowl) to combine.
  2. Crisp the Pancetta over medium heat.
  3. Once the Pancetta is at your desired level of firmness, remove it from the pan and add the Brussels Sprouts to the drippings over low heat.
  4. Sauté the Brussels Sprouts until tender but not mushy (I like them crunchy but warm).
  5. Pour the dressing into the pan and sauté an extra minute or so to warm the dressing.
  6. Plate the Brussels Sprouts and split the pancetta, cheese and pine nuts among the servings.
Recipe by at https://www.thehungrydater.com/brussels-sprout-salad-with-pancetta-and-apple-cider-vinegar-dressing/