<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>3 tbsp olive oil</li>
                                            <li>2 cups grape tomatoes</li>
                                            <li>2 cups Brussels sprouts leaves</li>
                                            <li>¼ cup Craisins, soaked in hot water and drained</li>
                                            <li>¼ cup white balsamic vinegar</li>
                                            <li>1 tsp Kosher salt</li>
                                            <li>1 tbsp Dijon mustard</li>
                                            <li>¼ cup red onion, julienned</li>
                                            <li>⅓ cup 80/20 blended oil/grape-seed oil</li>
                                            <li>1 cup feta crumbled</li>
                                            <li>1 cup bacon, julienned</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Bring oil to a simmer in a pan over medium-high heat, then add tomatoes, tossing and cooking until skin bursts. Once burst, remove from heat and hold for salad. </li>
                                    <li>Next, bring 6 cups salted water to a boil, then add leaves and stir, cooking for 1-2 minutes. Once cooked, remove from water and allow to air cool.</li>
                                    <li>In a food processor combine Craisins, vinegar, salt, and mustard, then puree. Slowly add oil. Once blended, taste and season, then remove.</li>
                                    <li>To finish salad, mix all ingredients in large bowl, add ½ cup dressing and toss well to coat salad. Remove and serve.

<h5 class="post-actions__title">Want a copy on the go?</h5>

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