RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 60gm sliced pancetta
  • 1 tsp Cobram Estate Classic Extra Virgin Olive Oil
  • ½ cup pistachios, roughly chopped
  • 400gm brussel sprouts, thinly shredded
  • 50 gm shaved parmesan cheese

MUSTARD DRESSING:

  • 1 tbsp apple cider vinegar
  • 2 tbsp wholegrain mustard
  • 2 tbsp Dijon mustard
  • Zest and juice of 1 lemon
  • ¼ cup Cobram Estate Classic Extra Virgin Olive Oil
  • Salt and Pepper

METHOD:

  • Heat a frying pan over a medium heat and cook the pancetta slices, turning once, for 2-3 minutes or until coloured and crispy. Set aside on kitchen paper and break up into smaller pieces when cooled.
  • Meanwhile, return the pan to the heat and add olive oil and pistachios. Toss to coat. Gently toast, tossing the pan often, for approximately 2-3 minutes until lightly golden and fragrant.
  • Combine the Brussel sprouts, pancetta, pistachios and parmesan in a large bowl and toss to combine.
  • Make the dressing in a small mixing bowl. Add the vinegar, mustards, lemon zest and half the lemon juice and whisk to combine. Slowly drizzle in the olive oil while whisking to emulsify. Adjust seasoning with salt and pepper and extra lemon juice if required. Drizzle enough dressing to lightly coat the salad ingredients and toss to coat.

Our friends at Wine Selectors recommend pairing this dish with a GSM or Shiraz.

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