Fig, apricot, Brussels sprouts and bacon salad

Serving size: 4
Preparation time: 15 minutes + resting time
Cooking time: 15 minutes

4 fresh figs
8 apricots
8 slices smoked bacon – diced
100g Brussels sprouts
100ml champagne vinegar
50g sugar
50g butter
6 juniper berries – crushed
Pinch of ground nutmeg
Salt to taste
The juice of 1 whole pomegranate
50ml lemon juice
100ml avocado oil
100ml olive oil
1 large egg yolk
Pinch of ground coriander seeds
Pinch of salt

Featured in:
November 2013

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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