Ingredients

• 5 slices bacon
• 2 tablespoons olive oil
• 1 lemon juiced
• 1 T. dijon mustard
• 1 T. cider vinegar
• 1/2 teaspoon garlic powder
• salt to taste
• approx. 16 ounces Brussels sprouts
• 3/4 cup chopped pecans
• 1 sliced apple
• approx. 1 cup shaved Parmesan cheese

Directions

1. To make the dressing, cook the bacon in a fry pan over medium heat until crispy on both sides. Use a slotted spoon or spatula to remove the bacon onto a paper towel and set aside. Reserve the pan drippings in a small bowl. Then add the olive oil, lemon juice, garlic powder, and salt to the bowl with the bacon drippings and whisk until combined. Set aside.

2. Add the Brussels sprouts to the bowl of a food processor. Pulse a few times until well-chopped (Alternatively, you can also just use a bag of pre-shredded Brussels sprouts). Crumble the bacon slices and add to the Brussels sprouts along with the pecans and shaved Parmesan. Pour the dressing over it and toss until well-combined. Season with additional salt, lemon juice, and top with more Parmesan if desired. Serve at room temperature or chilled.

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