My Brussels Sprouts Panzanella Salad is a unique, seasonal take on a classic Italian bread salad. Toasted pieces of baguette, roasted brussels sprouts, fresh red apples, crisp maple bacon & almond slivers tossed in a warm bacon vinaigrette.
One of the things I will miss most about living in Arizona are the people I’ve met while building my blogging/foodie career. Supporting small business is close to my heart and the folks at family owned Queen Creek Olive Mill are an inspiration.
Brussels Sprouts Panzanella Salad
Shortly before we decided to relocate, the Mill reached out to me about collaborating with them on a recipe featuring their limited edition Maple White Balsamic Vinegar.
Of course I said yes, and this Brussels Sprouts Panzanella Salad immediately popped into my head! The idea originally came to me during the holidays, but to be honest things were just to busy for me to make it.
I am glad life put this recipe on hold though folks, because the vinaigrette is a gem all on it’s own. Maple white balsamic vinegar from @queencreekolivemill, bacon drippings, EVOO, fresh garlic and stone grain mustard. Sweet, smokey and tangy.
My brain is already full of ideas for other recipes to make with the vinegar once we get to Ohio, but in the mean time this sweet and savory salad was a real hit. Paul even had a few guys in the lunch room sniffing around the leftovers. And that says a lot for a bunch of meat and potatoes kinda guys.
The coolest thing though, is my dear husband wasn’t a sprout fan when we first got together. Like a lot of people he’d only had them steamed in the past, which isn’t the tastiest method of preparation. Then I loaded them up with bacon, and either maple syrup, brown sugar or balsamic vinegar, and he was hooked!
What’s your favorite way to cook Brussels sprouts?