Jalapeno Broccoli and Brussels Sprout Salad – Fustini's Oils & Vinegars

Ingredients

• 3 cups broccoli florets, cut into bite-size pieces, par-cooked and drained
• 2 cups Brussels sprouts, cut into halves and quarters, fully cooked and drained
• 2 slices thick-cut bacon, fully cooked, cooled and chopped
• 1/2 cup Jalapeno stuffed olives, pitted and thinly sliced
• 1/2 -1 jalapeno, seeded, finely diced
• 1/4 cup white onion, minced
• 2 cups Sundried-Tomato Mayonnaise
• 1/2 red sweet pepper, seeded, all pith removed and finely diced
• 1-2 teaspoons Honey Syrup
• 4 basil leaves, cut in chiffonade
• 2-3 large sundried tomatoes
• 1/4 cup Fustini's 18 Year Traditional balsamic
• 3 tablespoons Fustini's Moscatel vinegar
• 2 garlic cloves
• 3 tablespoons Fustini's Basil Crush olive oil
• 3 tablespoons Fustini's Robust SELECT olive oil
• 2 tablespoons basil, chiffonade
• 1 cup mayonnaise
• salt and pepper