Matsuyama This year my sweetie and I spent Thanksgiving with my aunt, uncle and cousin. We spent a lovely afternoon with warm conversation, delicious dishes and Chickenfoot Dominoes.

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My contribution to the feast was this hardy Brussels Sprout Salad that could easily transform into a weeknight main dish!

 Warm Brussels Sprout Salad with Pistachios and Cranberries

• 3-4 slices of bacon, cooked and crumbled
• 3 tbs bacon fat, divided
• 1 shallot, finely sliced using a mandolin
• 2 lbs Brussels sprouts, trimmed and shredded
• 1 1⁄2 C pistachios, divided
• 1 1⁄2 C dried cranberries, divided
• 1 1⁄2 tbs whole grain mustard
• 2 tbs honey
• 1⁄4 C white wine vinegar, plus 1 tbs
• 1 1⁄2 tsp kosher salt
• 1 tsp fresh ground black pepper

1. Soak 3/4 of the cranberries in 1tbs white wine vinegar plus enough water to cover for at least 20 minutes.
2. Whisk together mustard, honey, remaining white wine vinegar and 1⁄2 tsp kosher salt to make a vinaigrette. Quickly whisk in 1 tbsp bacon fat. (you can combine it all in a jar and shake to emulsify)
3. Heat 2 tbsp bacon fat in a large straight sided skillet over medium heat. Saute onions until tender. Fold in 1⁄4 shredded Brussels sprouts. Saute until slightly wilted. Continue folding in Brussels sprouts 1⁄4 batch at a time until all sprouts are wilted. Season with 1 tsp kosher salt and 1 tsp black pepper.
4. Stir in 3/4 of the pistachios. Drain cranberries and stir into sprout mixture. Allow to saute until warmed through.
5. Remove sprout mixture from the heat and stir in half of the bacon crumbles and the vinaigrette. Place into serving bowl and garnish with remaining pistachios, cranberries and bacon crumbles.