For the Dressing:
8 teaspoons apricot jam
6 tablespoons white wine vinegar
4 small shallots, finely minced
1 tablespoon extra virgin olive oil
Salt and pepper to taste
For the Salad:
8 slices Jones Dairy Farm Dry Aged Bacon
2 dozen Brussels sprouts, shaved (about 4 cups)
1 cup almonds, finely chopped
To make dressing, whisk jam, vinegar, shallots, olive oil, salt and pepper in small bowl. Refrigerate dressing until ready to use.
Cook bacon according to package instructions; set aside to cool and crumble or chop.
Trim ends off Brussels sprouts and soak in bowl of water for 5 minutes. Remove Brussels sprouts from water and pat dry. Using a mandolin, shave Brussels sprouts into thin slices to make a slaw texture.
In large serving bowl, toss together crumbled bacon, shaved Brussels sprouts and almonds. Toss with salad dressing. Serve immediately.