Brussels Sprouts Salad With Pancetta And Cranberries

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 6 ounces pancetta, cut into small dice (1 1/2 cups)
• 2 lbs baby brussels sprouts, leaves separated
• 1/4 cup dried cranberries (craisins recommended)
• 3 tablespoons shallots, finely chopped
• 1 garlic clove, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup chicken stock
• 4 slices bread, cut into cubes and made into croutons
• kosher salt & freshly ground black pepper

Recipe

• 1 in a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
• 2 add the garlic, shallots, cranberries and separated brussel sprout leaves. toss well to combine all the ingredients.
• 3 add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
• 4 season to taste with salt and freshly ground black pepper then serve.