Almond Bacon Brussels Sprouts Salad

• Gluten free

• Meat

  • 6 slices Bacon, cooked

• Produce

  • 48 Brussels sprouts
  • 1 tbsp Shallot

• Condiments

  • 1 1/2 tsp Dijon mustard, grainy
  • 1/2 tsp Dijon mustard
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 3/4 tsp Kosher sea salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Almonds, toasted

• Drinks

  • 2 tbsp Apple cider

• Dairy

  • 1/3 cup Parmesan cheese, grated

Found on lifemadesimplebakes.com

Description

Ingredients

• 4 dozen brussels sprouts
• 1 c. sliced almonds, toasted
• 6 slices cooked bacon, chopped
• ⅓ c. grated parmesan cheese
• For the dressing:
• 1 tbsp. finely minced shallot
• 1½ tsp. grainy dijon mustard
• ½ teaspoon dijon mustard
• 2 tbsp. pure maple syrup
• 2 tbsp. apple cider vinegar
• 2 tbsp. apple cider
• ¾ tsp. kosher sea salt
• ½ tsp. ground black pepper
• 3 tablespoon extra virgin olive oil

Directions

• Using a sharp chefs knife, cut thin ribbons of brussels sprouts (essentially shaving them) or with a mandoline and a cut-resistant glove, shave the brussels sprouts.
• Combine the brussels sprouts, almonds, bacon, and parmesan in a large serving bowl.
• In a mason jar or small mixing bowl, combine the shallot, dijon mustards, maple syrup, apple cider vinegar, apple cider, salt, and pepper. If using a mason jar, add the olive oil, place lid on and shake until creamy. If using a bowl, while whisking vigorously, slowly pour in the olive oil. Beat until creamy.
• Pour over salad, toss, and serve immediately or cover and refrigerate for 30 minutes before serving.