Ingredients

• 1 tbsp olive oil
• 100g/3½oz smoked bacon lardons
• 500g/1lb 2oz Brussels sprouts
• trimmed
• 50g/1¾oz dried cranberries
• bag mixed leaves
• 100ml/3½fl oz marsala or sherry
• 50g/1¾oz pecans
• lightly toasted
• 3 tbsp walnut oil
• 2 tbsp sherry vinegar
• ½ tsp honey
• ½ tsp mustard (optional)

Directions

• Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper.
• Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook
• stirring regularly
• until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm.
• Meanwhile
• put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump.
• Whisk the walnut oil and sherry vinegar together with the honey and mustard
• if using. Season with salt and pepper.
• To assemble the salad
• arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon
• pecans and cranberries and serve.