Ingredients
Pepper
1 clove garlic
1/4 cup freshly grated Parmesan cheese
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup plus 1 tablespoon olive oil
2 tablespoons thinly sliced shallots
4 slices thick cut bacon
1 pound brussels sprouts
Step by step
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
Toss brussels sprouts with 1 tablespoon olive oil and salt and pepper. Place on prepared baking sheet. Roast in preheated oven for 15 – 20 minutes or until softened and slightly charred. Remove from oven and allow to cool.
Cook bacon over medium heat until cooked through. Transfer to a paper towel lined plate and set aside.
While bacon and brussels sprouts are cooking, make the dressing by combining 1/4 cup olive oil, lemon juice, white wine vinegar, parmesan cheese and garlic together in the pitcher that comes with the KitchenAid® Pro Line® Series Cordless Hand Blender. Using the blend attachment on medium speed, blend the dressing until emulsified.
Once the brussels sprouts have cooled, chop. Place brussels sprouts, bacon and shallots together in a bowl.
Pour dressing over the top and toss once more to coat. Season to taste with salt and pepper. Serve.