Brussels Sprouts Caesar with Warm Bacon Vinaigrette

• Vinaigrette
• 1/2 cup OSCAR MAYER Bacon Pieces
• 1 cup shallots
• 2 cups champagne vinegar
• 1 cup brown sugar, lightly packed
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 2-2/3 Tbsp. anchovy paste
• 1 tsp. cracked black pepper
• Pickled Cabbage
• 1 qt. HEINZ Distilled White Vinegar
• 1/2 cup granulated sugar
• 2-2/3 Tbsp. pickling spice mix
• 2 cups purple cabbage, shredded
• Salad
• 32 each anchovy fillets
• 1 cup Prepared tempura batter mix
• 2 gal. Brussels sprouts leaves, deep fried
• 16 each eggs, cooked sunny side-up

1. Vinaigrette: Crisp bacon in saute pan.
2. Remove bacon from pan with slotted spoon, reserving any drippings in skillet.
3. Drain bacon on paper towels.
4. Set aside.
5. In the same pan, sweat shallots in bacon drippings, then whisk in vinegar, brown sugar, mustard, anchovy paste and pepper until blended.
6. Cook until warmed.
7. Return bacon to pan; stir.
8. Keep warm.
9. Pickled Cabbage: Mix vinegar, sugar and pickling spice in glass bowl until blended.
10. Add cabbage; toss to evenly coat.
11. Let stand at least 15 min.
12. ; drain.
13. Salad: Dip anchovies, 1 at a time, into tempura batter; deep fry 1 min.
14. or until crisp.
15. Drain on paper towels.
16. For each serving: Spoon 2 Tbsp.
17. Vinaigrette onto warm plate.
18. Toss 2 cups Brussels sprouts leaves with 2 Tbsp.
19. Pickled Cabbage; spoon over vinaigrette on plate.
20. Top with 1 egg and 2 anchovies.

vinaigrette, oscar mayer, shallots, champagne vinegar, brown sugar, poupon, anchovy paste, cracked black pepper, cabbage, white vinegar, granulated sugar, pickling spice mix, purple cabbage, salad, anchovy, batter, brussels, eggs

Taken from www.kraftrecipes.com/recipes/brussels-sprouts-caesar-warm-bacon-vinaigrette-145685.aspx (may not work)