Every night when it’s time to prepare dinner, I take a quick inventory of what’s in my refrigerator and cupboards, then I power up my kitchen laptop. Sometimes I find the perfect recipe but more often than not, I use other people’s recipes to find inspiration on herbs and other flavors, then I make my own version.

Here’s a tasty salad that was scrumptious as a main meal.

Brussels Sprouts Bacon Salad (serves 2)

• 1/4  cup  halved walnuts, toasted
• 10 Brussels sprouts
• 3  slices bacon
• 1/4  cup white wine vinegar
• 1 tbsp maple syrup
• 1 1/2 tsp Dijon mustard
• salt & freshly ground black pepper
• 1  cup  sliced iceberg lettuce

Heat toaster oven to 350, place walnuts on foil and toast while preparing salad.

Wash sprouts. Slice off the ends, then slice in half. Place in microwave bowl with water, cover with plastic wrap and stem in microwave for 3 minutes.

Slice bacon into 1 inch chunks and sauté in non-stick pan until slightly crispy.  Place bacon on paper towel and set aside. Remove bacon grease from pan and return pan to stove. Add vinegar, syrup and mustard to pan.  Add sprouts and sauté for a few minutes. Salt & pepper to taste.  Mix in lettuce, bacon and walnuts.  Serve warm.

Wine Pairing

A medium-bodied earthy red (Dijon, bacon, maple and walnuts).

Where do I find inspiration?  Epicurious, BHG, Food Network, Elana’s Pantry, The Heritage Cook, Kim’s Easy French Food.

Tags: bacon, Brussel sprout, inspiration, recipe, red wine