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Crab Apple and Brussel Sprout Salad

Crab Apple and Brussel Sprout Salad by Chef Cameron Huley of Four Points by Sheraton Winnipeg SouthChef Cameron Huley,
Four Points by Sheraton Winnipeg South

This petite-sized salad packs a wallop of crunch. Apple dressing hits a sweet note while chunks of bacon provide an addictive hint of saltiness.

1/2 cup chopped lardons (double-smoked bacon)
1 cup cooked and quartered brussel sprouts
1 cup crab apple wedges
1 tsp canola oil
salt and pepper to taste
chopped pecans

2 cups apple juice
1 cup white wine vinegar
1 1/2 cups sugar
2 sprigs thyme


  1. In a frying pan, cook lardons over medium heat until slightly crispy.


  1. In a medium-sized pot, add all ingredients.
  2. Reduce over medium heat for 20 mins until it has a light syrup consistency.


  1. In a large mixing bowl, toss cooled brussel sprouts, lardons, apples and dressing with canola oil.
  2. Add salt and pepper to taste.
  3. Garnish with pecan pieces.

Yields 2 servings