for 4 people

Brussels sprouts

500 g	Brussels sprouts, cut in half
1 tbsp	olive oil
½ tsp	salt
a little	pepper
80 g	diced bacon

To bake

200 g

bread X

Dressing

1 ½ tbsp	fig mustard
3 tbsp	white wine vinegar
2 tbsp	olive oil
1 ½ tbsp	water
1 tbsp	maple syrup
¼ tsp	salt
a little	pepper

To serve

40 g	Fine Food Nocciola Piemonte IGP
40 g	grated Parmesan

How it's done

Brussels sprouts

Mix the Brussels sprouts with the oil in a bowl, season, spread on a baking tray lined with baking paper with the bacon cubes.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove, then push the Brussels sprouts together on one side of the baking tray.

To bake

Distribute the bread over the free half of the baking tray, finish baking for approx. 15 mins. Remove, allow to cool slightly.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the pepper.

To serve

Add the nuts, Brussels sprouts, bread and bacon cubes to the dressing, mix, arrange the salad, and sprinkle Parmesan on top.

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