Roasted Brussels Sprout, Bacon & Shallot Salad w/ Warm Mustard Vinaigrette
2lbs Brussels sprouts, cleaned and trimmed
2 medium shallots, sliced
1 package thick cut bacon
2 garlic cloves, minced
2 TBSPS olive oil
1 tbsp red wine vinegar
2 tsps lemon juice
1 tsp yellow mustard
1 tsp honey
Step 1: slice the Brussels sprouts about 1/8 inch thick, either using a chefs knife or a mandoline, set aside.
Step 2: Cook the bacon in a sauté pan over medium to low heat, until browned, crispy and cooked through. Set aside on paper towels to absorb grease. Once cooled, chop the bacon into about 1/2 inch pieces.
Step 3: Drain the bacon grease but reserve about 2 TBSPS. Sauté the shallots and Brussels sprouts in the remaining bacon grease over low to medium heat, until soft but not completely cooked through. Season with salt and pepper, add the garlic and sauté another 30 seconds.
Step 4: Toss in the bacon and remove from heat.
Step 5: In a bowl whisk together the mustard, honey, vinegar, lemon juice and oil. Lightly toss with the Brussels and bacon, and add more dressing as needed.
Serve warm and enjoy!