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 1 cup Bacon, cooked and chopped
 Slivered almonds
 2 cups Figs, chopped
 Brussels sprouts, ends removed
 Duck fat
 Olive oil
 Salt and pepper
 Dijon mustard
 Honey

1

Sprinkle your Brussels sprouts with olive oil salt and pepper.

2

Mix a spoonful of Dijon mustard, a tbsp of olive oil and a tbsp of honey to create a vinaigrette.

3

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

4

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).

5

Bring the skillet over medium heat. Add a large spoonful of duck fat along with your Brussels sprouts.

6

Make sure all the Brussels sprouts are cooking on the bottom of the skillet and turn them ever so often to cook thoroughly.

7

Once your Brussels sprouts have cooked down, add the chopped bacon, figs and slivered almonds to the cast iron skillet.

8

Continue to stir until all the ingredients are warm and mixed together well.

9

Pour over the vinaigrette and mix thoroughly.

10

Remove and serve.

Ingredients

 1 cup Bacon, cooked and chopped
 Slivered almonds
 2 cups Figs, chopped
 Brussels sprouts, ends removed
 Duck fat
 Olive oil
 Salt and pepper
 Dijon mustard
 Honey

Directions

1

Sprinkle your Brussels sprouts with olive oil salt and pepper.

2

Mix a spoonful of Dijon mustard, a tbsp of olive oil and a tbsp of honey to create a vinaigrette.

3

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

4

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).

5

Bring the skillet over medium heat. Add a large spoonful of duck fat along with your Brussels sprouts.

6

Make sure all the Brussels sprouts are cooking on the bottom of the skillet and turn them ever so often to cook thoroughly.

7

Once your Brussels sprouts have cooked down, add the chopped bacon, figs and slivered almonds to the cast iron skillet.

8

Continue to stir until all the ingredients are warm and mixed together well.

9

Pour over the vinaigrette and mix thoroughly.

10

Remove and serve.

Warm Brussels Sprouts Salad
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