Brussels Sprouts Salad with Sugared Cranberries, Goat Cheese & Walnuts

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Water
• 1 cup Sugar
• 1 pound Fresh Cranberries, Washed
• 2 pounds Fresh Brussels Sprouts, Washed, Dried And Cored
• 2 whole Lemons, Zested And Juiced
• 1-½ Tablespoon Honey
• ½ cups Extra Virgin Olive Oil
• 1 dash Salt And Black Pepper
• 2 ounces, weight Goat Cheese Crumbled
• 4 slices Lower Fat Bacon, Cooked And Crumbled
• ½ cups Walnuts, Chopped And Toasted
• ¼ cups Turbinado Or Cane Sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the sugar syrup: combine the water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the liquid just simmers, about 3 minutes.

2. Add the cranberries to the syrup and simmer gently for 2 minutes until some just begin to split. Drain well, spread on a rack, and let cool for 10 minutes.

3. Toss the drained cranberries with the turbinado or cane sugar until coated, then let them dry on the rack for 15 minutes.

4. Toast the chopped walnuts on a baking sheet in a 350°F (175°C) oven for 5 to 7 minutes, shaking once, until fragrant. Set aside.

5. Cook the bacon in a skillet over medium heat for 5 to 6 minutes, turning, until crisp. Drain on paper towels, then crumble.

6. Whisk the lemon zest and juice, honey, olive oil, salt and black pepper in a large bowl to make the dressing.

7. Trim the brussels sprouts, cut off the cores, and thinly slice them. Add to the dressing and toss well so every piece is coated, then let stand 5 minutes.

8. Divide the dressed sprouts among plates or pile them on a platter. Top with the sugared cranberries, crumbled goat cheese, toasted walnuts and crumbled bacon.

9. Serve right away while the sprouts are still crisp.