Warm Brussels Sprout Salad with Toasted Pecan Vinaigrette
  • 1 c pecan oil
  • 2 tbsp cider vinegar
  • 2 tsp honey
  • ½ c toasted pecans
  • 1 tbsp creole mustard
  • 1.5 tsp creole seasoning
Add all ingredients to a blender and puree until an even colored paste is created.
  • Salt
  • 2 oz dried strawberry
  • 1 cup salt
  • 3-4 fresh basil leaves
  1. Add all ingredients to a food processor and blend until an evenly colored salt mixture is made. If the salt appears to be wet, pour mixture onto a baking sheet and heat at 250F until dry.
  1. Quarter 2 lbs of Brussels sprouts and quickly blanch them. In a warm sauté pan, add 4 tbsp of the vinaigrette and add the Brussels sprouts along with ¼ shaved red onion. Heat and toss the salad until evenly coated with the vinaigrette. Top with shaved Parmesan and strawberry basil salt.
Recipe by ILovePecans at https://ilovepecans.org/warm-brussel-sprout-salad/