This almond bacon brussels sprouts salad can be eaten as a main or a side dish. Its sweet and tangy dressing will have you coming back for more!
For the Dressing
1 1/2tspdijon mustardgrainy type
2tbsppure maple syrup
2tbspapple cider vinegar
3/4tspkosher sea salt
1/2tspground black pepper
3tbspextra virgin olive oil
Using a sharp chef's knife, cut thin ribbons of brussels sprouts (essentially shaving them) or with a mandoline and a cut-resistant glove, shave the brussels sprouts.
Combine the brussels sprouts, almonds, bacon, and parmesan in a large serving bowl.
In a mason jar or small mixing bowl, combine the shallot, dijon mustards, maple syrup, apple cider vinegar, apple cider, salt, and pepper. If using a mason jar, add the olive oil, place lid on and shake until creamy. If using a bowl, while whisking vigorously, slowly pour in the olive oil. Beat until creamy.
Pour over salad, toss, and serve immediately or cover and refrigerate for 30 minutes before serving.
-Total time includes the time it takes to cook the bacon and toast the almonds.