Brussels Sprouts Salad with Honey Vinaigrette
The satisfying crunch of Brussels sprouts paired with the tartness of our honey vinaigrette knocks this salad out of the park.
½ pound Brussels sprouts
½ cup walnuts (optional)
1 package sliced pancetta
1 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
1 ½ tbsp Sue Bee® Clover Honey
½ cup dried cranberries
Salt and pepper to taste
Optional: Toast the walnuts in a pan over medium high heat until fragrant, about 2-4 minutes. Set aside to cool.
Trim the Brussels sprouts, remove and discard outer leaves, and finely shred (or use a bag of pre-shredded Brussels sprouts).
Whisk together honey and cider vinegar with a pinch of salt and black pepper in a small bowl. Slowly drizzle in the olive oil in a continuous stream while whisking to mix.
Combine sprouts, Pancetta, walnuts (optional), and cranberries in a serving bowl. Toss with about half of the dressing. Taste the Brussels sprouts and add more dressing if needed.