In the kitchen today, we welcome back Chef Nick Rabar from Avenue N making Bacon – Mustard Brussels Sprouts.
2 lbs Brussels Sprouts, oven roasted
6 strips Bacon, chopped and cooked
2 Tablespoons Whole Grain Mustard
1 teaspoon Dijon
1 Tablespoon Honey
1/8 cup Olive Oil
1/16 cup Rice Vinegar
1 pinch Kosher Salt
1 small bunch Chives, chopped
- Combine mustards, honey, oil, vinegar, salt and chives.
- Mix with sprouts and bacon.
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