1 lb. shaved brussels sprouts (you can buy them pre-shredded in the lettuce section)
4 slices bacon
1 shallot, minced
1/4 cup pecans
1/4 cup dried cranberries
2 Tablespoons pepitas (pumpkin kernels)
1 Granny Smith apple, diced
1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
salt and pepper
In a skillet cook the bacon until crisp. Remove to drain on a paper towel. Crumble when cooled.
Reserve 2-3 Tablespoon bacon fat in the skillet. With the skillet over medium heat add the shallots and saute until soft. Add vinegar, mustard and honey to skillet. Whisk dressing until smooth. Remove from heat and let cool slightly.
In a large bowl, combine shaved brussels sprouts, bacon, pecans, cranberries, pepitas and apple. Drizzle warm dressing over salad. Season with salt and pepper. Serve warm or at room temperature or chilled.
* If you do not want to use bacon fat for the "oil" in the dressing the just omit and use canola or olive oil.
* If you cannot find pre-shredded brussels sprouts then use a food processor and slice whole sprouts. Or you can use a very sharp knife and slice the sprouts very thinly.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com