Shaved Brussels Sprouts Salad with Hot Bacon Dressing

With seasonal fruit and veggies, this is the perfect salad to serve during fall and winter.

Shaved Brussels Sprouts Salad with Hot Bacon Dressing
Makes 6 to 8 servings
  • 1½ pounds fresh Brussels sprouts, shaved
  • 6 slices thick-cut bacon, chopped
  • ½ cup apple cider vinegar
  • ½ cup thinly sliced shallots
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 Bartlett pears, thinly sliced
  1. In a large bowl, place Brussels sprouts.
  2. In a medium skillet, cook bacon over medium heat until browned and crispy, about 12 minutes. Using a slotted spoon, remove bacon and add to bowl with Brussels sprouts.
  3. In same skillet, add vinegar; heat over medium heat, scraping bits from bottom of pan. Let simmer until slightly reduced, about 4 minutes. Add shallot, mustard, honey, salt, and pepper, stirring until well combined. Add oil in a slow and steady stream, whisking constantly. Remove from heat and stir in lemon juice.
  4. Carefully pour dressing over Brussels sprouts mixture. Add sliced pears and toss until well combined. Serve warm or refrigerate until desired temperature is achieved.