A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

Now Open Sunday's 12-4

A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

Now Open Sunday's 12-4

Brussels Sprout and Bacon Salad with Cranberries



1/4 cup The Shoreline Vine Cranberry Pear White Balsamic Vinegar
1 large shallot, finely chopped
1 clove garlic, minced
1/2 cup The Shoreline Vine Extra Virgin or Blood Orange, or Lemon Infused Olive Oil
Salt and pepper, to taste
2 dozen Brussels sprouts
6 slices of bacon, cooked and crumbled
1/2 cup toasted almonds, coarsly chopped
1 cup dried cranberries


In a medium bowl, combine balsamic vinegar, shallot and garlic. In a steady stream, pour in the olive oil. Whisk all together and season with salt and pepper. Refrigerate until ready to use.

Using a food processor or mandolin, thinly slice the Brussels sprouts without the stems to make shredded (slaw) texture.

When ready to serve, toss the Brussels sprouts with the dressing. Stir in the bacon and almonds. Top with dried cranberries.

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