Name: Brussels Sprouts, Bacon and Cornbread Panzanella Salad
Total time: 45 min
Yield: 4 serves 4 (or even 6 if there are many other dishes!)
Ingredients: 1 batch of your favorite cornbread (recipe below, cut into cubes); 6 slices bacon (chopped); 1 pound brussels sprouts (stems removed and halved); pinch of salt; 1/2 teaspoon freshly ground black pepper; 2 garlic cloves (minced); 1 cup fresh (or dried! figs, sliced); 1/2 cup pomegranate arils; 1 cup all-purpose flour; 1 cup finely ground yellow or white cornmeal; 2 tablespoons sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup creamed corn; 1/2 cup butter (melted); 1/2 cup milk; 1/2 cup heavy cream or half and half; 2 large eggs; 1 teaspoon dijon mustard; 1 teaspoon honey; 1 garlic clove (minced); pinches of: salt (pepper & nutmeg); 1/4 cup pomegranate juice; 1/4 cup apple cider vinegar; 1/2 cup olive oil