Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts

• 2 pounds brussels sprouts, cut in 1/16 in slices
• 3 slices bacon, finely diced
• 1/2 C chopped, toasted hazelnuts
• 1 t salt
• 1/2 t freshly ground black pepper

1. Heat a 12-in saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.
2. Just before serving, reheat the bacon fat until hot and add the brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3-5 minutes. Add the bacon, hazelnuts, salt, and pepper, and stir. Taste and adjust seasonings, and serve.
3. To toast hazelnuts: bake at 375 for 15 minutes or cook in a skillet over medium heat for 10 minutes or until skins crack. Cool and rub with a kitchen towel or paper towel to remove skins.

brussels sprouts, bacon, hazelnuts, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/chiffonade-of-brussels-sprouts-with-diced-bacon-and-hazelnuts-52950011 (may not work)