BRUSSELS SPROUTS SALAD

Serves: 4

1 lb (454 g) fresh brussels sprouts

2 tbsp (30 mL) grapeseed or vegetable oil

Sea salt and freshly ground pepper

4 slices thick-cut bacon, cut in chunks

1 medium dry shallot, finely chopped

1 large crisp apple, in thick wedges

3 tbsp (45 mL) apple cider vinegar

1 tbsp (15 mL) yellow or black mustard seeds

1. Preheat oven to 400 F (205 C). Bring a small saucepan of water to a boil over high heat. Trim outer leaves from sprouts and drop leaves into the boiling water to blanch for 15 seconds.

2. Lift with slotted spoon into a bowl of ice water to stop the cooking, then drain and set aside.

3. Put the sprouts in a large bowl, add the oil and toss until sprouts are coated. Season with salt and pepper.

4. Place on a baking sheet and roast in preheated oven for 15 minutes, until golden brown. Set aside to cool.

5. Heat a large, heavy frying pan over medium heat, and cook bacon until almost crisp, turning, four to six minutes.

6. Add chopped shallot, lower heat to medium-low and cook another two to three minutes. Add apples and cook another three to four minutes, until tender.

7. Pour in the vinegar, stir in mustard seeds, and toss. Then add the sprouts and stir to combine ingredients.

8. Serve, trimmed with the blanched sprout leaves.