4 ounces black pig bacon, cut into lardons
4 cups brussel sprouts, quartered
1 shallot, minced 1/4 cup banyuls (or sherry vinegar)
1 head frisee cleaned
1 apple, diced
3 tablespoons roasted, peeled, and roughly chopped hazelnuts
1 tablespoon quality extra virgin olive oil
3 tablespoons gorgonzola
kosher salt and freshly ground black pepper
In a large saute pan on medium high heat, render the bacon until slightly browned, a few minutes.
Add the brussel sprouts until browned on at least one side, about 3 minutes. Add the shallots and open up their fragrance, about 1 minute. Add the vinegar and toss. Add the frisee, apples,
hazelnuts, and extra virgin olive oil and toss. Season to taste with salt and pepper. Plate and
garnish with gorgonzola.
serves 4
3 tablespoons roasted, peeled, and roughly chopped hazelnuts
1 tablespoon quality extra virgin olive oil
3 tablespoons gorgonzola
kosher salt and freshly ground black pepper
In a large saute pan on medium high heat, render the bacon until slightly browned, a few minutes.
Add the brussel sprouts until browned on at least one side, about 3 minutes. Add the shallots and open up their fragrance, about 1 minute. Add the vinegar and toss. Add the frisee, apples,
hazelnuts, and extra virgin olive oil and toss. Season to taste with salt and pepper. Plate and
garnish with gorgonzola.
serves 4
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