Brussels Sprouts & Prosciutto Salad

You will need:

• 2 tablespoons vegetable oil
  
• 1/4 pound prosciutto, chopped
  
• 1 large shallot, peeled and chopped
  
• 1 pound Brussels sprouts, halved
  
• 1/2 cup coarsely chopped pecans
• 1/4 cup golden raisins
  
• 1/4 cup dried cranberries or cherries
  
• 3 tablespoons dry red wine
  
• 1 tablespoon red wine vinegar
  
• 1/4 teaspoon salt or more to taste
• 1/8 teaspoon black pepper

Place the oil in a large skillet over medium heat. Add the prosciutto and shallots and cook 2 minutes. Add the Brussels sprouts and cook 5 minutes, stirring occasionally. Stir in the pecans, raisins, cranberries, wine, vinegar, salt and pepper. Cover and cook 15 minutes or until Brussels sprouts are tender. Serve warm.

Yield: 4 servings

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