Brussels Sprout Salad

Brussels Sprouts Salad with, cranberry, walnuts, and bacon


Mustard Vinaigrette




2          Tbs.     Honey

6          Tbs.     Champagne Vinegar

2          Tbs.     Fresh Lemon Juice

1          Tbs.     Lemon Zest

½         tsp.      Ground Pepper

1          Tbs.     Whole Grain Mustard

1          Tbs.     Garlic, minced

1          tsp.      Kosher Salt

1 ¼      Cup      Canola Oil

1          Cup     EV Olive Oil


Place first eight ingredients in a large bowl, whisk & add oils whisking until emulsified.

Or as I do, place all in a mason jar with a lid & shake well. Needs to sit al least one hour & store in fridge. This is the standard mix of 3 parts oil & 1 part vinegar. This is too oily for me & I use a 1 to 1 ratio and use all light olive oil.






3 1/2    Cups    Brussels Sprout Leaves

2          Tbs.     Dried Cranberries

2          Tbs.     Walnut Pieces, toasted

Bacon Lardons to taste.

Mustard Vinaigrette


Clean & core Brussels sprouts and separate into leaves. 1 lb. should be plenty for 4 servings. Place leaves in boiling salted water for 15 seconds, drain & cool. Dice 4 to 6 slices of bacon & render until crisp. Toast walnuts in a 300 deg oven for 8 to 10 min.

All could be prepared in the morning & assembled for dinner.