Two Different Takes on Brussels Sprouts – St. Supéry Estate Vineyards & Winery

Ingredients

• 2 pounds Brussels sprouts
• 6 strips of bacon, cooked until crisp, crumbled
• 2 shallots, thinly sliced
• 3 cloves of garlic, minced
• Olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• 1 ½ pounds Brussels sprouts
• 2 golden delicious apples, thinly sliced
• ½ cup dried cranberries
• 2 ½ ounces blue cheese
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 3 tablespoons buttermilk
• Juice of 1 lemon
• 2 teaspoons white wine vinegar
• 1 teaspoon sugar
• 1 tablespoon minced fresh parsley
• Salt and black pepper to taste