Warm Brussels Sprouts Salad
- Sprinkle your Brussels sprouts with olive oil salt and pepper.
- Mix a spoonful of Dijon mustard, a tbsp of olive oil and a tbsp of honey to create a vinaigrette.
- Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
- Adjust your grill height over the embers at medium heat. To locate medium heat, place your hand over the embers and find the height you can count to 5 before having to remove your hand from the flame (approx. 400 degrees).
- Bring the skillet over medium heat. Add a large spoonful of duck fat along with your Brussels sprouts.
- Make sure all the Brussels sprouts are cooking on the bottom of the skillet and turn them ever so often to cook thoroughly.
- Once your Brussels sprouts have cooked down, add the chopped bacon, figs and slivered almonds to the cast iron skillet.
- Continue to stir until all the ingredients are warm and mixed together well.
- Pour over the vinaigrette and mix thoroughly.
- Remove and serve.
