Autumn Harvest Salad with Bacon and Whipped Fromage Blanc Crostini

• For the Salad:
• 1 lb. Brussels sprouts, trimmed and quartered
• 8 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, diced into lardon size
• Pan cooking spray, as needed
• 2 large bunches Tuscan kale, stems removed and finely chopped
• 4 heads red endive, stem removed and cut in half
• 2 green onions, sliced thin on a bias
• 2 small tart apples, sliced thin
• 1 pear, small diced
• 1/2 cup dried cranberries
• 1 cup PLANTERS Walnuts, toasted and rough chopped
• Balsamic Dijon Vinaigrette:
• 3/4 cup KRAFT Balsamic Vinaigrette Dressing
• 2 Tbsp. GREY POUPON Country Dijon Mustard
• 1/2 cup chopped fresh parsley
• 2 teaspoons freshly cracked black pepper
• 1/2 cup KRAFT Grated Parmesan Cheese
• Crostini and Whipped Fromage Blanc Spread:
• 1 loaf whole grain or pumpernickel bread, cut in to crostini
• 12 oz. PHILADELPHIA Cream Cheese, softened
• 1/2 cup lightly chopped fresh herbs: basil, tarragon, parsley, chives
• 2 tablespoons high quality extra virgin olive oil
• Pinch freshly ground black pepper
• 1/2 lemon, zest only

1. For the Salad: Pre-heat oven to 400 degrees, meanwhile prepare 2 cookie sheets lined with foil and lightly spray with pan cooking spray
2. On one cookie sheet, evenly spread the Brussels sprouts and bacon and bake for 20-25 minutes until the bacon is crisp and the Brussels sprouts are caramelized
3. In a large salad bowl, toss kale, endive, apple, pear, and cranberries
4. Balsamic Dijon Vinaigrette: In a medium bowl, whisk together all the ingredients until well combined, add to kale, endive, apple, pear, and cranberries.
5. Toss.
6. Arrange the salad in the middle of a large platter, then top with the roasted Brussels sprouts, bacon and chopped walnuts
7. Crostini and Whipped Fromage Blanc Spread: On the other cookie sheet, arrange crostini evenly and toast in the oven for 10 minutes or until the crostini are golden and crunchy
8. In a large mixing bowl, whip all the ingredients together by hand or with an electric mixer until light and fluffy.
9. Set Aside
10. Smear the crostini with Whipped Fromage Blanc
11. Arrange around the salad for a great presentation!

salad, brussels sprouts, butcher, spray, kale, red endive, green onions, tart apples, pear, cranberries, walnuts, vinaigrette, poupon, parsley, freshly cracked black pepper, parmesan cheese, crostini, bread, philadelphia cream cheese, fresh herbs, olive oil, freshly ground black pepper, lemon

Taken from www.kraftrecipes.com/recipes/autumn-harvest-salad-bacon-whipped-fromage-blanc-crostini-171985.aspx (may not work)