Sliced Brussels Sprouts Salad with Pancetta

A comforting salad made with thick and crispy pancetta, toasty gluten-free breadcrumbs and creamy gruyere cheese on shredded brussels sprouts.

1 lb. Brussels Sprouts
½ C. Walnuts, coarsely chopped and lightly toasted
2 slices Canyon Bakehouse Gluten-free Mountain White Bread, stale and grated into coarse crumbs
¼ C. Gruyere, grated
4 Slices Thick Bacon, cut crosswise into ¼ inch strips
2 Tbsp. Bacon Fat
2 Tbsp. Red Wine Vinegar
1 tsp. Dijon Mustard
Salt and Pepper

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.