Warm Brussels Sprouts and Spinach Salad with Bacon, Toasted Walnuts, Dried Apricots and Gorgonzola

Ana Quincoces created this sweet and savory salad, featuring "eye-healthy" spinach and Brussels sprouts, for Transitions Lenses at the South Beach Wine and Food Festival. Ana further enhanced these good-for-you ingredients with crumbled bacon and gorgonzola, toasted walnuts and sweet-tart dried apricots.


Ingredients
2
cups
Brussels sprouts, rinsed and dried
2
cups
baby spinach, rinsed, dried and chopped
6
strips
bacon
3
tablespoons
extra-virgin olive oil
3
tablespoons
rice wine vinegar
2
tablespoons
fresh lemon juice
1/2
cup
walnuts, lightly toasted
1/3
cup
crumbled gorgonzola cheese
1/4
cup
dried apricots, coarsely chopped
Directions
Bring 3 cups of water and one teaspoon of salt to a rolling boil in a large saucepan or pot. Trim the ends off the sprouts and peel off any loose leaves.
Add the Brussels sprouts to the boiling water and blanch for 2 minutes. Immerse the sprouts immediately in ice water and when cooled, drain and dry well.
Meanwhile, in a large skillet, cook the bacon over medium to medium-high heat until crispy. Remove from the pan and set on paper towel to drain; crumble.
Thinly slice the sprouts and add to the skillet with the bacon drippings. Cook for 1 to 2 minutes until tender but still firm; remove from the heat and set aside.
In a large bowl, combine the oil, vinegar, lemon juice, a pinch of sea salt, a pinch of sugar, and black pepper to taste. Mix well.
Add the sprouts and spinach to the dressing and toss to combine. Top with the bacon, walnuts, gorgonzola cheese and apricots. Toss gently and serve immediately. Season to taste with additional sea salt and black pepper if necessary.

The base number of servings for this recipe is 4
OK

Categories 

EasySaladSide Dish

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