Ingredients:

  • 1 lb Brussels Sprouts, thinly sliced or shredded
  • 1/2 cup Pecans or Walnuts, raw
  • 1/3 cup freshly grated Parmesan Cheese
  • 1/4 cup Dried Cranberries
  • 4 strips Thick-cut Bacon, diced
  • 1 medium Shallot, finely minced
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Pure Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Salt, to taste

Instructions:

  1. Toast the pecans or walnuts in a dry skillet over medium heat until fragrant (about 3-5 minutes). Immediately transfer to a small bowl to cool, then roughly chop if necessary. Set aside.
  2. Trim the ends off the Brussels sprouts and remove any discoloured outer leaves. Using a sharp knife or mandoline, slice the sprouts as thinly as possible into ribbons. Place ribbons in the large mixing bowl.
  3. Add the diced bacon to the cold skillet. Turn heat to medium-low. Cook slowly, stirring occasionally, until the fat has rendered out and the bacon is crisp. Remove the crispy bacon bits with a slotted spoon and set aside. Keep the rendered fat in the skillet.
  4. Remove the skillet from the heat. Carefully add the minced shallot to the warm bacon fat. Sauté for about 30 seconds just until softened.
  5. Whisk in the apple cider vinegar, maple syrup, and Dijon mustard directly into the skillet with the warm fat and shallots until emulsified. Whisk vigorously. Season with black pepper.
  6. Pour about three-quarters of the warm vinaigrette over the shredded sprouts. Toss immediately and thoroughly to lightly soften the sprouts.
  7. Add the toasted nuts, dried cranberries, and most of the Parmesan cheese to the bowl. Toss once more.
  8. Transfer the salad to a serving platter. Top with the reserved crispy bacon bits and the remaining Parmesan. Drizzle with any remaining dressing if needed. Serve immediately.