Recipe By: Duskie Estes
Ingredients
4 oz Black Pig bacon (or other quality bacon, cut into lardons)
4 cups Brussels sprouts (quartered)
1 shallot (minced)
1/4 cup sherry vinegar
1 head frisée (cleaned)
1 Gravenstein apple (diced)
3 tbsps Marcona almonds (roughly chopped)
1 tbsp quality extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)
Dry Rosé
Step By Step
1️⃣ Render
RENDER bacon until slightly browned, in large sauté pan on medium-high heat, a few minutes. Add the Brussels sprouts and cook until browned on at least one side, about 3 minutes.
2️⃣ Add
ADD the shallots and open up their fragrance, about 1 minute. Add the vinegar, remove from heat, and toss. Return the pan to the heat until the Brussels sprouts are just tender, about 3 to 5 minutes. Remove from heat.
3️⃣ Add
ADD the frisée, apples, almonds and extra-virgin olive oil and toss. Season to taste with salt and pepper. Plate or eat right out of the pan.
