Brussels Sprouts Salad With Soppressata Vinaigrette recipes

Ingredients

• 1/4 pound soppressata, cut into fine dice
• 1/3 cup the best olive oil you can find
• 3 tablespoons champagne vinegar
• 1 tablespoon sage leaves, finely chopped
• 1 1/2 pounds brussels sprouts, cleaned and trimmed
• 8 ounces shallots (about 8-10), peeled and very thinly sliced
• 2 tablespoons olive oil
• kosher salt
• freshly ground black pepper

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