brussels sprout salad

Brussels Sprouts Salad with, cranberry, walnuts, and bacon


Mustard Vinaigrette




1          Tbs.     Honey

3          Tbs.     Red Wine Vinegar

2          Tbs.     Fresh Lemon Juice

1          Tbs.     Lemon Zest

½         tsp.      Ground Pepper

1          tsp.      Dijon or good German Mustard

1          Tbs.     Garlic, minced

1/2       tsp.      Kosher Salt

1          Cup     Extra Light 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 at least one hour & store in fridge.






1         pound   Brussels sprouts separated into leaves or sliced

2          Tbs.     Dried Cranberries

2          Tbs.     Walnut Pieces, toasted

Bacon Lardons to taste. (optional)

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.


Note: If you are in a hurry slice the Brussels sprouts about 1/8 inch. It takes a lot of time to separate into leaves but it is better.