This week's ingredient is Brussel Sprouts. I love roasted brussel sprouts. I had a little trouble deciding what to make this week, because I couldn't seem to come up with an unique recipe. I don't know if what I came up with is unique or not. Probably not, since hardly anything is, but I've never had it and I loved it and it will be added to my list to make many times for future meals.

I made this recipe the last week of September because when I was at the Farmer's Market, I found some great-looking brussel sprouts still on the stalk. They were tender, flavorful, and I wish I had purchased a lot more.

The complimentary ingredients I used this week were BACON, GOAT CHEESE, Dijon mustard, olive oil, black pepper, sea salt, and shallots.

I really liked this combination of flavors. You get that bitter hint of the brussel sprouts, but the sweetness from roasting them. Then the sweetness of the cranberries counterbalances the tang of the goat cheese and the fatty goodness of the bacon. And it's all tied together by the Dijon mustard and shallot vinaigrette.

If you've not liked brussel sprouts in the past, give this recipe a try. It might just change your mind.

Roasted Brussel Sprout and Goat Cheese Salad
Serves 4

1 1/2 lbs brussel sprouts, cleaned and sliced in half
1 tablespoon olive oil
Sea salt and black pepper to taste
2 to 4 slices bacon, diced
1 oz goat cheese
1/4 cup dried cranberries (or could use dried tart cherries)
Vinaigrette (see below)

1. Preheat oven to 400 degrees Farenheit.
2. Place brussel sprout halves in large bowl. Drizzle with olive oil and sprinkle with salt and pepper to taste. Toss, and place, cut side down, on large baking sheet.
3. Roast until tender and browned, turning once, about 25-30 minutes. Let cool.
4. While brussel sprouts are roasting, cook bacon in a skillet until crisp. Place on paper towels to drain. Also make vinaigrette (see recipe below).
5. Just before serving, place brussel sprouts, bacon pieces, dried cranberries and goat cheese in a large bowl. Drizzle the vinaigrette over, and gently toss. Serve.

Vinaigrette
1 small shallot, peeled and finely minced
1/8 teaspoon salt (preferably sea salt)
1/2 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons olive oil

Mix shallot, salt, and vingegar in a small bowl. Let sit for about 10 minutes for the shallots to soften in flavor. Whisk in the mustard, then slowly whisk in the olive oil.