Brussel Sprouts with Pancetta
Ingredients
1 pkg (4 oz) Fiorucci Diced Pancetta
1 lb Brussels sprouts, shredded
1/3 cup finely crumbled blue cheese
1/3 cup dried cranberries
1/3 cup chopped toasted pecans
1/4 cup thinly sliced red onion
Lemon-Dijon Vinaigrette:
1/4 cup olive oil
3 tbsp lemon juice
1 small shallot, minced
2 tsp Dijon mustard
1 tsp honey
1/4 tsp each salt and pepper
Directions
Prep time: 20 minutes | Cook time: 5 minutes
Heat large skillet set over medium heat; sauté pancetta for 5 to 8 minutes or until golden and crispy (reserve 1 tbsp pan drippings for dressing). Drain pancetta on paper towel.
Lemon-Dijon Vinaigrette: Whisk together olive oil, reserved pan drippings, lemon juice, shallot, Dijon mustard, honey, salt and pepper.
Toss shredded Brussels sprouts with Lemon-Dijon Vinaigrette; toss with pancetta, blue cheese, cranberries, pecans and red onion.