Brussels Sprout Salad with Castelrosso and Rosemary Citrus Vinaigrette
5 lbs. brussels sprouts (weight before prep)
1 cup dried cherries
1½ lbs. Applewood Smoked Bacon
3 medium shallots, julienne
¼ lb. Castelrosso cheese, crumbled [Available at Seasons]
For the Vinaigrette
¾ cup Seasons Grapefruit White Balsamic Vinegar
¼ cup Seasons Blood Orange Fused Olive Oil
1½ tsp Seasons Spanish Rosemary Fused Premium Salt
1 tsp Seasons Pepe e Aglio Black Pepper Blend
Dice the bacon into small pieces and render over low heat until crispy. Drain the fat. Prep the brussels sprouts by removing and discarding the bottoms and outer leaves. Shave on a mandolin, or slice as thinly as possible. Combine all salad ingredients, except Castelrosso, in a large bowl and set aside.
Combine vinaigrette ingredients in a container with a lid and shake to combine. Dress salad as desired and toss to incorporate. Top with crumbled Castelrosso before serving.