You know I love a warm and hearty salad, and this one is amazingly delicious and satisfying. Roasted brussel sprouts are infused with the flavors of shallots and garlic, tossed in a light vinaigrette and topped with bacon and gorgonzola. This salad is fodder for sexy salad dreams, I tell you. If you try it, you’ll understand.
2 c. brussels sprouts, halved
1 shallot, sliced
2 cloves of garlic, minced
2 Tbsp. olive oil
Salt and pepper
2 slices of bacon, diced
½ c. gorgonzola cheese, crumbled
2 Tbsp. white wine vinegar or champagne vinegar
2 tsp. Dijon mustard
⅓ c. olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees.
Toss together the brussels sprouts, shallots, garlic and olive oil and spread out on a lined baking sheet. Cook for 20-25 minutes, or until the veggies are tender and slightly browned.
Prepare the dressing by whisking together all ingredients and set aside.
To assemble the salad, place the still-warm brussels sprouts in a large bowl and toss with dressing. Top with bacon and gorgonzola. Serve immediately!