Bacon and sprout salad recipe
 Crispy bacon and Brussels sprouts make this a truly beautiful Christmas salad. 1 tbsp olive oil100g/3½oz smoked bacon lardons500g/1lb 2oz Brussels sprouts, trimmed50g/1¾oz dried cranberriesbag mixed leaves100ml/3½fl oz marsala or sherry 50g/1¾oz pecans, lightly toasted 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 oil2 tbsp sherry vinegar½ tsp honey½ tsp mustard (optional) 3 tbsp walnut oil 2 tbsp sherry vinegar ½ tsp honey ½ tsp mustard (optional) Method 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. 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. 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. 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. 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. 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. 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.