This is one of my new favorite recipes. I’ve tweaked it a bit from the recipe found on the ZaZu Restaurant and Farm page. ZaZu is a sustainable restaurant down in the heart of the Sonoma wine country. Last time I was in California I happened to stumble across this place. A cute little find with wonderful food and a surprise find of our 2007 “Artist Series” Cabernet Sauvignon on their wine list!
Brussel sprouts and bacon salad
4 ounces pepper bacon, cut into chunks
4 cups brussel sprouts, cut off the ends and quarter or shred them
1 shallot, minced
¼ cup balsamic vinegar
1 apple, diced
3 tablespoons roasted, peeled and roughly chopped hazelnuts
1 tablespoon quality extra virgin olive oil
3 tablespoons gorgonzola
Kosher salt and freshly ground black pepper
In a large sauté pan on medium high heat, cook the bacon until browned, roughly five to ten minutes. Add the brussel sprouts and cook until tender, I usually toss with the bacon in the drippings and then cover and let steam for ten minutes or so. Add the shallots and open up their fragrance, about 1 minute. Take off the heat and add the balsamic vinegar, apples, hazelnuts, gorgonzola and extra virgin oil and toss. Season to taste with salt and pepper. I ended up pairing this dish with our 2009 Estate Reserve Chardonnay.