1 1/2 lbs brussels sprouts, stems removed and shaved
5 strips applewood smoked bacon, chopped
1 fuji apple, 1/2 sliced & the rest roughly chopped
1/4 cup goat cheese, crumbled
1/4 cup pecans
Rinse brussels sprouts and trim ends. Using a mandoline or knife, carefully slice sprouts into thin pieces. Try to make them as uniform as possible if not using a mandoline. Place in a large bowl.
Put together the vinaigrette. In a small bowl whisk together minced shallot, olive oil, freshly squeezed lemon juice, salt & pepper. Once mixed, pour over the brussel sprouts, mix together, then cover with plastic wrap and let it sit and marinate for 20 minutes.
While the brussels marinate, cook the bacon. Slice bacon and cook in a cast iron skillet until crispy (about 6-8 minutes). Place on a plate with paper towel to drain excess fat.
Combine all the ingredients together in the large bowl, can transfer to a nicer serving dish.
Make sure brussels are sliced thin and uniformly
Let brussels marinate in vinaigrette for 20 minutes
Keywords: salad, brussel sprouts, goat cheese, bacon, fall salad