Roasted Brussels Sprouts Salad with Crispy Shallots - Talley Farms Box

Ingredients

• Salads
• 4 cups Brussels sprouts, outer leaves removed and quartered
• 1/2 cup slivered almonds, toasted
• 1/2 cup golden raisins
• 1/2 cup pancetta, chopped rough
• 1/8 cup Dijon or brown mustard
• 4 Tablespoons white or champagne vinegar
• 1 lemon, juiced
• 1/4 cup olive oil
• 1 medium shallot
• a few Tablespoons milk
• a few Tablespoons of flour
• Salt, pepper and cayenne
• 1 cup canola oil
• Preheat oven to 375 degrees.
• In a medium fry pan, fry the pancetta until it’s nice and crispy. Remove it from the pan with a slotted spoon and drain on a paper towel.
• Brussels Sprouts
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish