Bacon and Brussels Sprout Salad

• juice of 1 lemon1
• juice of 1 orange1
• apple cider, maple syrup or honey (for sweetening)↗1
• shallot, minced↗1
• olive oil↗0.5 cup
• salt and pepper to taste0.5 teaspoon
• Brussels sprouts4
• almonds↗1 cup
• cooked bacon, crumbled or chopped6
• grated parmesan (also works Asiago or Gruyère)1 cup

Step-by-step instructions

1. 1

   Combine lemon juice, orange juice, apple cider, and shallot in a small bowl. Slowly drizzle in olive oil while whisking for a minute or two until the mixture becomes creamy.

2. 2

   Thinly slice the Brussels sprouts using a mandoline, being careful with your fingers! Cut them as thinly as possible. Hold the stem, cut from the top and stop, leaving a small piece of the lower stem to discard as it’s not very leafy. The thinner the ribbons, the better the salad! Toss the ribbons and gently separate them with your fingers so they fluff up a bit.

3. 3

   Pulse the almonds in a food processor until finely crumbled.

4. 4

   Combine the Brussels sprouts, almonds, bacon, cheese, and dressing. Serve immediately or within a few hours after mixing.