Bank Food and Drink
Pearisburg
Shaved Brussels Sprouts Salad
4 cups shaved Brussels sprouts
enough butter and olive oil for sautéing
1 onion sliced thinly
1 cup cooked bacon
blue cheese for garnish
8 ½ ounces canola oil
6 ounces extra virgin olive oil
3 ½ tablespoons Dijon mustard
salt and freshly ground pepper to taste
Caramelize onion by cooking in a mix of olive oil and butter over medium-low heat until brown. In a large sauté pan, melt a little butter over medium heat. Add sprouts and onions, and cook until warm and tender. Add bacon. Remove from heat. Mix remaining ingredients to make vinaigrette and toss with vegetables. Sprinkle with cheese. Serve warm.
Serves 4
