A delicious autumn pear salad that’s brimming with bacon, nutty toasted pecans, tangy gorgonzola cheese, all with a base of finely shredded raw brussels sprouts. So delicious!
6 slices (6 oz.) bacon, chopped
- 14 oz. brussels sprouts, bottoms trimmed, shredded*
- 1/2 cup sliced fresh parsley
- 1 cup pecans, toasted and roughly chopped
- 2 bartlett pears, cored and diced small
- 1/2 cup gorgonzola cheese**
- 2 Tbsp minced shallot
- 3 Tbsp olive oil
- 2 Tbsp rendered bacon drippings
- 2 1/2 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 Tbsp maple syrup
- Salt and freshly ground black pepper
Cook bacon in a non-stick skillet over medium-high heat until browned and just crisp, about 6 – 8 minutes. Transfer bacon to plate lined with paper towels to drain (it helps to use a spatula and press bacon against side of pan to drain excess bacon drippings back into the pan) and reserve rendered bacon drippings for dressing.
In a large bowl toss together brussels sprouts, cooked bacon, parsley, pecans, pears, gorgonzola and shallots. Toss with dressing and serve.
For the dressing:
Whisk together all dressing ingredients in a mixing bowl or shake together well in a jar. Stir or shake again just before pouring onto salad. Note if it’s chilled it will need to be warmed just slightly as the bacon drippings solidify once chilled.
*First half the brussels sprouts then thinly slice through the width so pieces will separate.
**If you prefer a more mild less pungent cheese goat cheese may be substituted.
Recipe source: Cooking Classy