Warm Brussels Sprout Salad with Still There Shine Sauce Barnyard Baste
12 oz brussels sprouts, cleaned, root end removed, sliced 1/4 inch thick
2 slices center-cut bacon, small dice
1 tbl olive oil
6 tbl Still There Shine Sauce Barnyard Baste
2 tbl cider vinegar
1ea granny smith apple, peeled, 1/2-inch diced cubes
2 tbl chopped pecans- toasted
t.t. kosher salt
t.t black pepper
Place chopped pecans in a large skillet over low heat and stir frequently until toasted. Watch carefully so that they do not burn. Remove from pan, set aside, and wipe the pan clean.
In the same large skillet cook bacon until crisp. Remove and drain on paper towels. Leave up to 2 tablespoons of rendered bacon fat in the pan. Add 1 tablespoon of olive oil. Place the pan over medium-low heat and add the sprouts in a single layer. Cover and cook until the sprouts are green on the top and browned on the bottom (about 5 minutes).
Stir and place the apples on top of the sprouts. Cover again for 2-3 minutes until the other side of the sprouts are brown and the apples have started to soften. Uncover and add the vinegar and Still There Shine Sauce Barnyard Baste; stir to combine. Cook for another 2-3 minutes on medium-high until all liquid is absorbed and the sprouts are fork-tender. Turn off the heat.
Crumble bacon and add to the pan. Stir in the toasted pecans. Add salt and pepper to taste.