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- salt and pepper to taste
- SALAD:
- 1 package radicchio/spinach or spring mix
- 4 bacon slices, crisped and crumbled
- 1 pound Brussels sprouts trimmed, halved
Directions
For the vinaigrette, melt the butter into a medium saucepan over medium heat.
Add the apple slices and sauté until golden brown, turning occastionally for 6-10
minutes.
Transfer the apple slices and pan juices to a food process or blender and let it cool
slightly.
Add the oil, vinegar and shallots.
Process until smooth.
Add the apple juice, 2
tablespoon at a time, until it is at a pourable consistency.
Season with salt and pepper to
taste.
For the croutons, preheat the oven to 400°F.
Place the bread cubes on a tray and drizzle with olive oil.
Melt the butter in a small
skillet, add the garlic, sage and thyme.
Sauté until fragrant, approximately 1 minutes.
Pour
the butter mixture over the bread cubes and toss to coat.
Sprinkle the cheese over the bread
cubes and season with salt and pepper.
Bake the croutons until golden, stirring occasionally, for approximately 6-10 minutes.
Cool
on a baking sheet.
Sauté the bacon in a medium skillet until crisp, drain and crumble.
Cook
the brussels sprouts in a large pot of boiling water until tender, approximately 7 minutes.
Drain.
Combine the croutons, bacon and brussels sprouts in a large bowl.
Add the raddichio
and enough of the vinaigrette to coat, toss well to coat.
Serve with extra vinaigrette on the
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