Name: Duskie Estes's Brussels Sprouts, Gravenstein Apple, and Black Pig Bacon Salads
Yield: 4 people
Ingredients: 4 oz Black Pig bacon (, or other quality bacon, cut into lardons); 4 cups Brussels sprouts (, quartered); 1 shallot (, minced); 1/4 cup sherry vinegar; 1 head frisée (, cleaned); 1 Gravenstein apple (, diced); 3 tbsps Marcona almonds (, roughly chopped); 1 tbsp quality extra-virgin olive oil; Kosher salt and freshly ground black pepper (, to taste); Dry Rosé

Duskie Estes's Brussels Sprouts, Gravenstein Apple, and Black Pig Bacon Salads

Servings

people

Servings

people

Ingredients

4 oz Black Pig bacon, or other quality bacon, cut into lardons

4 cups Brussels sprouts, quartered

1 shallot, minced

1/4 cup sherry vinegar

1 head frisée, cleaned

1 Gravenstein apple, diced

3 tbsps Marcona almonds, roughly chopped

1 tbsp quality extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Wine Pairing

Dry Rosé

Instructions

RENDER bacon until slightly browned, in large sauté pan on medium-high heat, a few minutes. Add the Brussels sprouts and cook until browned on at least one side, about 3 minutes.

ADD the shallots and open up their fragrance, about 1 minute. Add the vinegar, remove from heat, and toss. Return the pan to the heat until the Brussels sprouts are just tender, about 3 to 5 minutes. Remove from heat.

ADD the frisée, apples, almonds and extra-virgin olive oil and toss. Season to taste with salt and pepper. Plate or eat right out of the pan.