Crunchy raw Brussels sprouts and bitter radicchio form a no-fail base for any fall salad. This version from Dutch Courage chef Pete Davis gets a decadent touch from rich blue cheese and pancetta. The sweet and bright dressing tastes like it has a splash of gin in it, but it’s actually not alcohol — it’s juniper berries, which you can find on Amazon. While Davis’ recipe calls for baking the pancetta in an oven, we found it was faster to sauté the slices in a frying pan.

You can also try the recipe for Rooted Rotisserie’s macaroni and cheese, Foraged’s mushroom stew and Little Donna’s sausage and sauerkraut.

Ingredients

Salad

• 1 head radicchio
• 2 shallots
• 12 ounces of Brussels sprouts
• 4 ounces of pancetta, diced
• 4 ounces of good blue cheese

Dressing

• 1 cup white balsamic
• ¾ cup extra virgin olive oil
• 3 teaspoons dried juniper berries
• 1 ½ teaspoon salt
• ½ cup maple syrup
• Salt and pepper to taste

Directions

1. To prepare vegetables, you can either use a mandoline or a knife to cut radicchio, Brussels sprouts and shallots into thin slices. Mix together in a bowl and set to the side.
2. Pan fry the pancetta until crispy. Let cool and set aside.
3. To make the dressing, use a pepper mill or spice grinder to crush the juniper berries into a powder. Using a blender (immersion or standard) or food processor, mix white balsamic, maple syrup and salt. Add extra virgin olive oil slowly to emulsify. Pour into a container and set to the side.
4. In the bowl with radicchio, Brussels and shallots, add pancetta, dressing salt and pepper to taste. Toss all the ingredients together, then crumble blue cheese on top.