Brussels Sprout Salad

Ingredients

• Olive oil, for sauteing
• 80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves
• Salt and freshly ground black pepper
• 3 large red onions, caramelized and sweated to 2 cups
• 1 1/2 cup bacon lardoons
• 2/3 cup Vinaigrette, recipe follows
• 2 cups croutons
• 4 hard boiled medium eggs, each cut into 16 wedges
• 2 large shallots, finely diced
• 4 small garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1/2 cup red wine vinegar
• Salt and pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons pure olive oil

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