Brussels Sprouts Salad With Soppressata Vinaigrette Recipe
Ingredients
- 1/4 pound soppressata
- 1/3 cup the best olive oil you can find
- 3 tablespoons champagne vinegar
- 1 tablespoon sage leaves
- 1 1/2 pounds brussels sprouts
- 8 ounces shallots (about 8-10)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
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