Categories: salad

Ingredients

• 3/4 pound Brussels sprouts
• 6 slices applewood-smoked bacon
• 1/3 cup white wine vinegar
• 1 1/2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups chopped romaine lettuce
• 1/4 cup coarsely chopped pecans, toasted

Directions

1. Cut brussels sprouts (either chopped, quartered, or halfed)

2. Heat a large nonstick skillet over medium-high heat.

3. Add bacon to pan; cook 5 minutes or until crisp, turning occasionally.

4. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside.

5. Reduce heat to medium-low; add vinegar and next 4 ingredients (through pepper), stirring well to combine.

6. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes.

7. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with bacon and pecans.

8. Serve immediately.

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