Autumn Spark Brussels Sprouts

Ingredients

• 4 strips of bacon, cut into lardons

• 1 small shallot, finely sliced

• 1 lb Brussels sprouts, trimmed and shaved thin

• 1 tbsp preserved lemon, finely chopped (or zest of 1 lemon if unavailable)

• 2 oz goat cheese, crumbled

• 2-3 tbsp pomegranate seeds, for garnish

• Salt and pepper to taste

Directions

1. In a large skillet over medium heat, cook the bacon lardons until they are crispy, about 5-7 minutes. Transfer to a plate lined with a paper towel to drain excess grease.

2. Pour off some bacon fat, leaving about 1-2 tablespoons in the pan. Add the sliced shallot and sauté until soft and translucent, about 3-4 minutes. Remove shallots and place them on a paper towel.

3. In the same skillet, add the shaved Brussels sprouts to the remaining bacon fat. Season with a pinch of salt and pepper, and cook until tender and slightly crisp, about 6-8 minutes.

4. When the Brussels are about 80% cooked, add the preserved lemon (or lemon zest) and stir to combine. Return the cooked shallots and bacon to the pan, and toss everything together.

5. Transfer the Brussels sprouts to a serving platter. Down the center, sprinkle crumbles of goat cheese and garnish with pomegranate seeds for a pop of color and flavor. Optionally, add a few more preserved lemon pieces for extra tang.