1 lb, trimmed, quartered
1 cup, chopped
Thick bacon slices
Fresh ground black pepper
¼ cup, grated
Brussels Hazelnut Salad
- While heating oven to 425°F/220°C/Gas Mark 7, combine the first two ingredients. Add some salt and pepper. Toss to coat well.
- Put the mixture into a roasting pan.Transfer it to the oven and bake for about 15 minutes.
- Fry hazelnuts over medium or low heat until light brown, about 5 minutes. Put them in a bowl.
- Fry bacon in the same frying pan over medium heat until golden brown and crisp, about 10 minutes. Pour the maple syrup on to the bacon and add rosemary; stir well, until the moisture evaporates, about 10 minutes. Add hazelnuts, cranberries, and Pecorino-Romano cheese; stir well. Serve warm.