Prep time: 10 mins – Cook time: 30 mins – Serves: 4
Ingredients:
Vinaigrette
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons extra virgin olive oil
- 1½ Tablespoons real maple syrup
- ½ teaspoon dijon mustard
- ¼ teaspoon kosher salt
- 1/16 teaspoon ground black pepper
Salad
- 1-1/2 pounds small potatoes (I like Side Delights Golden Potatoes)
- 5 slices bacon
- 12 ounces Brussels sprouts, trimmed and cut into ¼” slices
Instructions:
Vinaigrette
- In a 2-cup liquid measuring cup, combine the vinegar, olive oil, maple syrup, dijon mustard, salt, and pepper and whisk briskly until combined. Set aside.
Salad
- Microwave potatoes for 8 minutes. Cool slightly, then cut into ½” slices. Set aside.
- In a large skillet, fry the bacon until crispy. Remove bacon to paper towel lined plate and reserve bacon fat. Wipe pan clean.
- Add 2 Tablespoons reserved bacon fat and the Brussels sprouts to the pan. Cook over medium to medium high heat until slightly charred, about 10 minutes. Remove to a large serving bowl and wipe pan clean.
- Add 2 Tablespoons reserved bacon fat and the sliced potatoes to the pan and cook over medium high heat, tossing periodically, until browned, about 10-15 minutes.
- Transfer to serving bowl. Crumble bacon over the potatoes, add the dressing, and toss.
- Serve warm.
