Cranberry Feta Brussels Sprout Salad With Candied Pecans And Warm Bacon Vinaigrette Food

WARM BRUSSELS SPROUT SALAD WITH SMOKED FETA AND CANDIED PECANS

Steps:

• Start by tearing apart the brussels sprouts. Cut off about 1/3 of the stem end and pull the leaves apart; this takes some time, but it's worth it. Start by pressing outward with your thumbs on the cut side. This will yield the largest leaves and make for a fluffier salad. When you get to the core, just split it in half and throw it in with the leaves.
• Blanch the leaves in boiling, salted water (as salty as the sea) until they turn bright green. This will take 10 seconds. Run the leaves under cold water to stop the cooking. Dry the sprout leaves in a salad spinner or lay them out on a clean towel to dry.
• Spread the sugar in a cold 10-inch frying pan and melt it over medium heat. Once the edges of the sugar start to melt, stir the sugar until all the lumps disappear. Remove from the heat. Toss the pecans in the melted sugar until coated. It will look a bit like spun sugar as you stir the pecans into the sugar, and the pecans will stick together as they cool. Transfer to a plate to cool completely. Once the pecans have cooled, break the mass apart using your hands. Roughly chop the pecans.
• Cut the feta into a 1/4-inch dice. If you cannot find smoked feta in your area, just use feta cheese and add 1/4 teaspoon Liquid Smoke to the dressing.
• Now you're ready to assemble the salad. Place 4 tablespoons of olive oil and 2 tablespoons of vinegar into a large frying pan over low heat. The heat should not be so high that the dressing sizzles. Once the dressing is warm, place the sprout leaves in the pan and toss with the dressing. Transfer to a large plate. Sprinkle with cheese and nuts. Add salt and pepper to taste.

CRANBERRY PECAN SALAD

Steps:

• Start by carmelizing pecans.
• Melt butter in pan.
• Add brown sugar and stir unti mixture bubbles and doesn't appear to greasy or too dry.
• Add pecans, stir and cook until well coated.
• Place on cookie sheet to dry and cool.
• Prepare the salad dressing.
• Mix balsamic vinegar and olive oil.
• Add jam, orange juice and ginger.
• Put greens, cranberries, cheese and carmelized pecans in a salad bowl.
• Toss with salad dressing and serve immediately.
• Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".

CRANBERRY PECAN SALAD WITH FETA CHEESE

Steps:

• Place salad greens in a bowl.
• Top with cheese, cranberries and pecans.
• Use as much dressing as you prefer, but I like to go light on the dressing.