Sliced Brussels Sprouts Salad with Pancetta
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A comforting salad made with thick and crispy pancetta, toasty gluten-free breadcrumbs and creamy gruyere cheese on shredded brussels sprouts.
Ingredients
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1 lb. Brussels Sprouts
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½ C. Walnuts, coarsely chopped and lightly toasted
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2 slices Canyon Bakehouse Gluten-free Mountain White Bread, stale and grated into coarse crumbs
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¼ C. Gruyere, grated
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4 Slices Thick Bacon, cut crosswise into ¼ inch strips
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2 Tbsp. Bacon Fat
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2 Tbsp. Red Wine Vinegar
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1 tsp. Dijon Mustard
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Salt and Pepper
Directions

- Using a mandolin or a chef’s knife, slice the Brussels sprouts into a bowl.
- Combine the chopped, toasted walnuts with the breadcrumbs and set aside.
- Cook the cut bacon in a pan over medium heat, until crispy. Retaining the bacon fat, spoon off the bacon and set aside.
- In a small bowl, whisk together the bacon fat, red wine vinegar and Dijon mustard.
- To serve, toss the salad with the warm dressing and top with grated gruyere and breadcrumb mixture. Season with salt and pepper to taste.