Brussels Sprouts with Walnuts and La Squisita Cooked Pancetta

Brussels sprouts with La Squisita Cooked Pancetta transform a standard vegetable into a flavoursome gourmet side dish. With its perfect consistency and exquisitely balanced taste, La Squisita Cooked Pancetta gives character to this recipe. The pecan nuts add crispiness, while the mustard and honey vinaigrette creates an irresistible sweet-sour combination.

Brussels sprouts

1. Wash and prepare the Brussels sprouts. Cut in half horizontally.
2. Bring a large pan of well salted water to the boil.
3. Cook the Brussels sprouts for about 5 minutes until soft. 
4. Cool in cold running water.

Vinaigrette

1. Mix the two types of mustard, the honey, the apple vinegar and a pinch of salt in a bowl.
2. Dribble in the olive oil and emulsify with a whisk or fork. 
3. Taste and correct for seasoning as preferred.

Assembly

1. Coarsely chop the walnuts.
2. Dress the Brussels sprouts with the vinaigrette in a large bowl and mix.
3. Prepare to serve by dusting with the chopped pecan nuts and garnish with the thin slices of La Squisita Cooked Pancetta, rolled into little roses.