Warm Brussels Sprout Salad with Toasted Pecan Vinaigrette
Author: Image courtesy of Chef Darryl Holliday
Ingredients
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
Instructions
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.