1 tsp Dijon mustard
2 Tbsp sherry vinegar
1/4 cup plus 1 Tbsp extra-virgin olive oil
1 tsp thyme leaves
1/4 tsp finely grated lemon zest
Salt and freshly ground pepper
1 pound brussels sprouts, thinly sliced lengthwise
4 slices bacon (cooked and crumbled)
In a small bowl, whisk the mustard with the vinegar. Gradually whisk in the 1/4 cup of oil until emulsified. Add the thyme and lemon zest and season with salt and pepper.
In a large skillet, heat the remaining 1 tablespoon of oil, until shimmering. Add the brussels sprouts and cook over moderately high heat, stirring occasionally, until crisp-tender and charred in spots, about 5 minutes. Remove from the heat and stir in the bacon and half of the dressing. Transfer to a bowl. Serve warm or at room temperature, passing the extra dressing at the table.
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