Shaved Brussels Sprout Candied Bacon Salad

Ingredients

For the Salad:

• 1 lb (450 g) Brussels sprouts, trimmed and thinly shaved

• 6–8 slices thick-cut bacon

• 1/4 cup brown sugar

• 1/2 cup dried cranberries or cherries

• 1/2 cup toasted pecans or walnuts

• 1/2 cup shaved Parmesan or crumbled goat cheese

For the Dressing:

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt and pepper, to taste

Instructions

1. Candy the Bacon

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with foil and place a wire rack on top.

3. Coat each bacon slice with brown sugar and lay on the rack.

4. Bake 15–20 minutes until crispy and caramelized.

5. Remove and chop into bite-sized pieces once cooled.

2. Prepare Brussels Sprouts

1. Shave or thinly slice the Brussels sprouts using a mandoline or sharp knife.

2. Place in a large salad bowl.

3. Make the Dressing

1. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.

2. Pour over shaved Brussels sprouts and toss to coat.

4. Assemble the Salad

1. Add candied bacon, dried cranberries, toasted nuts, and cheese.

2. Toss gently to combine. Serve immediately.