Nick and I hit up one of our favorite date night spots this past weekend and let me tell you. I am just never EVER disappointed with a single darn thing this place has to offer. The atmosphere is just perfect…lively, casual and filled with food lovers alike. The service? Impeccable. Every. Single. Time. And the food? Oh the food. If you haven’t checked it out and you are in the Minneapolis area I highly suggest you do. It is truly special.
When Nick and I do dinners alone we tend to order quite a few different items to share so that we can have a little taste of everything…I may or may not be as good at sharing as he is when it comes to food 😉 But when we ordered the Charred Brussels Sprout Salad the server was kind enough to take it upon herself to have it split into two servings, on two plates, for us. I’m not sure if its because she felt bad for my husband after seeing me devour the lamb tartare the course before or because she just knew that this salad was so over the top that my husband and I could have caused a scene arguing over who gets the last bite. Nonetheless, we were both speechless. Crispy, caramelized brussels paired with smokey pancetta, tart chèvre cheese and tangy yet sweet vinaigrette? Heaven on earth.
As I was meal planning on Sunday I asked Nick what sounded good this week. “Ya know, you mentioned wanting to try to replicate that brussels sprout salad at home…that sounds really good”, he said. Darn it, he wanted to eat that dish again? Arm twisted.
I figured there couldn’t have been much to it…I’d simply roast the sprouts like I typically do only slice them thinly with a knife before hand which would equal more of a charred flavor versus roasting them whole. Then all I needed to do was tie in some greens, pork fat and goat cheese and a sweet, tangy vinaigrette, to boot. I opted for bacon instead of pancetta because I already had some in the freezer and added a roasted chicken breast to the top to make it a balanced meal. So so delish, you guys.
Charred Brussels Sprout Salad
1 1/2 Pounds Brussels Sprouts, ends removed and sliced thin
3 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
6 Ounces Mixed Greens
4 Ounces Goat Cheese, crumbled
4 Slices Bacon, cooked and crumbled
Roasted Chicken, optional, for topping
3 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Dijon Mustard
2 Teaspoons Pure Maple Syrup
1/4 Teaspoon Salt
Pinch of Black Pepper
Preheat oven to 400 and place sliced brussels sprouts on a baking sheet. Drizzle 3 tablespoons olive oil and balsamic vinegar over the sprouts and toss well with your hands. Spread them out in a single layer and roast in the oven for 15-20 minutes or until tender and lightly charred, stirring once in the middle of cooking.
While sprouts are roasting whisk together the remaining 3 tablespoons olive oil, red wine vinegar, dijon, maple syrup, salt and pepper. Toss the mixed greens with the vinaigrette and distribute the greens among plates. Top with charred sprouts, goat cheese, bacon and chicken, if desired. Serves 6 as a side dish, 2-3 as a main dish.