Ingredients:

  • 6 rashers (approx. 6 oz) thick-cut Streaky Bacon
  • ½ cup Pecan halves
  • 1 lb (450 g) Brussels Sprouts, trimmed and finely shredded
  • ¼ cup Dried Cranberries or Cherries
  • ½ cup Aged Parmesan or Pecorino Cheese, freshly shaved
  • 1 tablespoon Reserved Bacon Fat
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Apple Cider Vinegar
  • 2 tablespoons Pure Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1 small Shallot, finely minced
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Black Pepper

Instructions:

  1. Crisp the Bacon: Lay the bacon rashers in a cold frying pan. Cook over medium heat until crispy (about 8–10 minutes). Remove bacon and drain, reserving 1 tablespoon (15 ml) of the rendered fat.
  2. Toast the Nuts: Add the pecan halves to the same pan. Toast over medium-low heat for 3–5 minutes until fragrant. Set aside to cool. Roughly chop the cooled bacon and nuts.
  3. Shred the Sprouts: Trim the ends of the Brussels sprouts. Use a mandoline or sharp knife to thinly slice the sprouts into fine ribbons. Place the shredded sprouts in the large mixing bowl.
  4. Combine Vinaigrette Bases: In a jar, combine the warm reserved bacon fat, EVOO, ACV, maple syrup, Dijon mustard, minced shallot, salt, and pepper.
  5. Emulsify the Dressing: Secure the lid tightly and shake vigorously for 30–60 seconds until the dressing thickens and emulsifies. Taste and adjust seasoning.
  6. Load the Salad: Add the shredded Parmesan/Pecorino, chopped crispy bacon, toasted nuts, and dried cranberries/cherries to the bowl with the Brussels sprouts.
  7. Dress and Toss: Just before serving, pour the vinaigrette over the salad. Gently toss until all the shredded sprouts are evenly coated. Serve immediately.