Shaved Brussels Sprouts Salad with Bacon and Apple
Enhance the slightly sweet and bitter notes of raw Brussels sprouts with complementary flavors like smoky bacon, sweet apples and pomegranate seeds, and pungent blue cheese. As always, Brussels sprouts and vinegar and flavor besties, so tie everything together with an apple cider vinegar dressing.
Heat a 10” skillet over medium heat. Add the pecans and shake to distribute into an even layer. Toast in the skillet, tossing occasionally, until the pecans are golden brown and very fragrant, 4-6 minutes. Remove the pecans to a plate or small bowl and set aside.
Reduce the heat to medium and add the bacon. Cook, stirring occasionally, until the fat renders and the bacon turns golden brown. Remove the bacon using a slotted spoon and transfer to a paper towel lined plate to drain.
Make the vinaigrette. In a small bowl, whisk the apple cider vinegar, mustard, maple syrup, salt and pepper until well combined. Pour in the olive oil in a steady stream while whisking constantly until the dressing is emulsified. Taste for seasoning and adjust the vinegar, maple syrup, salt, and/or pepper until the flavor sings.
In a large bowl, combine the brussels sprouts, apple, pomegranate seeds, cooked bacon, and toasted pecans. Pour the dressing over the salad and toss until the ingredients are well combined and equally coated in the dressing.
Portion onto plates and garnish with blue cheese crumbles. Serve right away.