A delicious autumn pear salad that's brimming with bacon, nutty toasted pecans, tangy gorgonzola cheese, all with a base of finely shredded raw brussels sprouts. So delicious!
Ready in: 33minutes
6 slices (6 oz.)bacon, chopped
14 oz. brussels sprouts, bottoms trimmed, shredded*
1/2cupsliced fresh parsley
1cuppecans, toasted and roughly chopped
2bartlett pears,cored and diced small
2Tbsprendered bacon drippings
2 1/2Tbspfresh lemon juice
1 tspdijon mustard
Salt and freshly ground black pepper
Cook bacon in a non-stick skillet over medium-high heat until browned and just crisp, about 6 - 8 minutes. Transfer bacon to plate lined with paper towels to drain (it helps to use a spatula and press bacon against side of pan to drain excess bacon drippings back into the pan) and reserve rendered bacon drippings for dressing.
In a large bowl toss together brussels sprouts, cooked bacon, parsley, pecans, pears, gorgonzola and shallots. Toss with dressing and serve.
For the dressing:
Whisk together all dressing ingredients in a mixing bowl or shake together well in a jar. Stir or shake again just before pouring onto salad. Note if it's chilled it will need to be warmed just slightly as the bacon drippings solidify once chilled.
*First half the brussels sprouts then thinly slice through the width so pieces will separate. **If you prefer a more mild less pungent cheese goat cheese may be substituted.