Brussels Sprouts Salad With Pancetta and Cranberries

Made this with Thanksgiving dinner and it was excellent!! I ended up quartering the brussels sprouts just because Ilike them with more bite than just the leaves. The pancetta is wonderful in this, adds great flavor.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 6  ounces pancetta, cut into small dice (1 1/2 cups)
• 2  lbs  baby Brussels sprouts, leaves separated
• 1⁄4 cup dried cranberries (Craisins recommended)
• 3  tablespoons shallots, finely chopped
• 1  garlic clove, minced
• 2  tablespoons  balsamic vinegar
• 1⁄4 cup  chicken stock
• 4  slices  white bread, cut into cubes and made into croutons
•  kosher salt & freshly ground black pepper

Directions

1. In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
2. Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
3. Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
4. Season to taste with salt and freshly ground black pepper then serve.