Brussel Sprout Slaw

Brussel Sprout Slaw

1 cup pecan halves
1/2 pound uncured bacon, cut into pieces
1/4 cup prepared mustard
2 tablespoons apple cider vinegar
The juice of 1 lemon
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
1-1/2 lbs brussels sprouts, stems trimmed off
2 green onions, cut on the bias
Heat a large skillet to medium high, add pecan halves and toast, stirring constantly, until fragrant (3-5 minutes) and remove. Turn heat down to medium and fry bacon until crisp. As bacon fries, slice brussels sprouts, either by hand or with the slicing blade on a food processor. When the bacon is crisp, remove from pan and allow to drain. Pour out most of the grease, leaving only about a tablespoon. Add sliced brussels sprouts and green onions and saute until softened. As the brussels sprouts cook, whisk mustard, apple cider vinegar, lemon juice, olive oil, and black pepper in a bowl. Once brussels sprouts are soft, combine the greens, dressing, and toasted pecans and toss. Serve warm or cold.


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