Recipe developer and Instagram Superstar (follow Megan here!) shares her quick, easy, and healthy salad recipe.
*serves 1 as a meal or 2-3 as sides* adjust recipe as needed!
-7 heaping cups of Brussel sprout leaves (chop off the stem and peel the leaves off.)
-1/3c crumbled chèvre
-2 tbsp of chives
FOR THE DRESSING:
1 tsp Dijon mustard
2 tsp white wine vinegar
2 tsp EVOO
1/2 lemon, juiced
1/2 tsp honey
1 tsp minced shallot
*mix well to combine & thicken dressing*
peel Brussel sprout leaves and sauté on high heat (make sure your pan is HOT before adding your sprout leaves) sauté for 4-5 mins until browned, stirring often. You may have to do a couple batches of this to avoid the leaves steaming instead of frying. Add pancetta to a pan and cook until fully cooked through but NOT crispy (about 8 mins) stirring very often. Put Brussels and pancetta in fridge to cool while you make your dressing. Add all dressing ingredients to a bowl and whisk together until combined (it should thicken up if mixed enough). Put Brussels in a bowl, top with pancetta, chèvre, chives, and dressing!