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.