Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette
INGREDIENTS
•
1 1/2 pounds Brussels sprouts, halved
•
3 tablespoons extra-virgin olive oil
•
Salt and freshly ground black pepper
•
8 ounces slab bacon, cut into lardoons
•
1/2 cup walnuts, coarsely chopped
•
2 cloves garlic, sliced
•
2 shallots, sliced
•
2 tablespoons red wine vinegar
•
1 tablespoon honey
•
1 tablespoon grainy mustard
ADVERTISEMENT