Brussels Sprouts Salad With Pancetta and Cranberries

Ingredients

• 6 ounces pancetta, cut into small dice (1 1/2 cups)
• 2 lbs baby Brussels sprouts, leaves separated
• 1/4 cup dried cranberries (Craisins recommended)
• 3 tablespoons shallots, finely chopped
• 1 garlic clove, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup chicken stock
• 4 slices white bread, cut into cubes and made into croutons
• kosher salt & freshly ground black pepper

Directions

1. 1

   In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.

2. 2

   Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.

3. 3

   Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.

4. 4

   Season to taste with salt and freshly ground black pepper then serve.