Warm Brussels Salad
This. Stuff. Is. GREAT.
To keep prep on Thanksgiving to a minimum, mix up everything except the bacon and "dressing" ingredients the day before, and put it in a large ziplock bag. Then when you're ready for dinner, toss your diced bacon into a skillet, fry until crispy, add the bourbon, honey, brown sugar and balsamic, then dump in the contents of the ziplock bag and you are in business!
You'll Need:
1 1/2 pound Brussels sprouts, shredded
1/3 cup pomegranate arils
1/3 cup dried cranberries
1 shallot, finely diced
1/3 cup crunchy fried onions
4 slices thick cut bacon, diced
1/4 cup GOOD bourbon
1 tablespoon honey
1 heaping tablespoon brown sugar
1 tablespoon balsamic vinegar
Mix:
Brussels, pomegranate arils, cranberries, shallot, and crunchy onions together in a large mixing bowl
Fry:
Bacon in a large, DEEP skillet
When crispy, remove from pan and put in bowl with brussels
Remove all but about 1 tablespoon bacon drippings from the pan
Whisk:
Bourbon into bacon fat
Add brown sugar, honey and vinegar whisking constantly
Cook for about 2-3 minutes over medium
Toss:
Contents of mixing bowl into skillet
Stir around and coat evenly in dressing
Cook about 2 minutes, then remove from heat
Serve immediately
