Fig, apricot, Brussels sprouts and bacon salad
METHOD
Two hours before, wash and remove the stone from the apricots, slice them into wedges and set aside.
Place the vinegar, sugar, juniper and 50ml water in a saucepan and heat until the sugar has melted. Remove from the heat and add the ground nutmeg and let cool down completely. Strain and add to the apricots.
In a pan melt the butter, add the diced bacon and cook on medium heat for 4-5 minutes. Add the washed Brussels sprouts leaves and sauté for 30 seconds. Season with salt and pepper and place on the serving plate. Add the figs cut into wedges and the drained marinated apricots.
For the dressing: Place the egg yolk, pomegranate juice, lemon juice and coriander in an upright blender and blend. Gently add the two oils and the cooking liquid from the sprouts, taste and season if necessary.
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