Brussels Sprouts and Bacon Salad
Ingredients
| 8 teaspoons | Apricot Jam |
| 6 tablespoons | White Wine Vinegar |
| 4 | Small Shallots, finely minced |
| 1 tablespoon | Extra-Virgin Olive Oil |
| 8 slices | |
| 4 cups | Brussels Sprouts, shaved |
| 1 cup | Almonds, finely chopped |
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Directions
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To make dressing, whisk jam, vinegar, shallots, olive oil, salt and pepper in small bowl. Refrigerate dressing until ready to use.
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Cook bacon according to package instructions; set aside to cool and crumble or chop.
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Trim ends off brussels sprouts and soak in bowl of water 5 minutes. Remove brussels sprouts from water and pat dry. Using a mandolin, shave brussels sprouts into thin slices to make a slaw texture.
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In large serving bowl, toss together crumbled bacon, shaved brussels sprouts and almonds. Toss with salad dressing. Serve immediately.
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