This hearty salad holds its own on any festive potluck table or as a side dish with your holiday roast. We choose Bosc pears for this recipe because of their firmness as well as their sweet and earthy flavor which complements the other flavors in the salad.
Created by: Meg Raines
YIELD: 8 servings
INGREDIENTS
Salad
- 1 pound Brussel sprouts, ends trimmed
- 2 Bosc pears
- 1/2 cup candied pecans* (or plain roasted pecans)
- 1/4 cup fresh pomegranate seeds
- 4 ounces goat cheese, preferable garlic and herb flavored if available
- Crispy pancetta (see Dressing recipe)
Warm Pancetta Dressing
- 4 ounces pancetta, diced (or substitute bacon)
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- Salt and pepper
Candied Pecans
- 1 tablespoons unsalted butter
- 1 tablespoons brown sugar
- 1/2 cup pecan halves
- Pinch of sea salt (optional)
METHOD
Candied Pecans
- Heat the butter in a large skillet over medium-low heat; when the butter has melted, add the brown sugar and stir to incorporate. Add the pecans to the skillet and stir to coat. Cook, stirring frequently, until the nuts are richly browned and coated with the butter-sugar mixture, about 10 minutes. Remove from the heat and spread the nuts out on a heatproof plate or sheet pan to cool completely.
Warm Pancetta Dressing
- Heat a large nonstick skillet over medium-high heat. Add pancetta and sauté until brown and crisp, about 5-8 minutes. Transfer pancetta to a bowl for later use, leaving the drippings in the skillet. Add shallots to skillet and sauté for 1 minute until softened. Remove from heat and stir in balsamic vinegar and olive oil. Season with salt and freshly ground black pepper to taste.
Salad
- Using a food processor or mandoline, shred or thinly slice the Brussel sprouts. Add to a large mixing bowl.
- Core and dice the pears, add to the Brussel sprouts.
- Drizzle some of the warm dressing over the Brussel sprouts and pears, toss well to combine. Transfer to a serving platter and sprinkle the crispy pancetta, pecans and pomegranate seeds over the salad. Dot with pieces of the goat cheese. Serve with additional dressing on the side.
