Bacon And Brussels Sprout Salad

• 4 pieces Hatfield(R) Thick Cut Bacon
• 1 cup Brussels sprouts
• 1/4 cup almonds, slivered
• 1/4 cup dried cranberries
• 1 tablespoon shallots, chopped
• 1/4 cup red wine vinegar or white balsamic vinegar
• 1 tablespoon honey or agave nectar
• 1 tablespoon Dijon mustard or whole grain mustard
• 1 red apple, chopped

1. Cook bacon in a large skillet over medium heat until crisp. Remove and place on a paper towel to drain. Reserve 3 Tbsp of bacon grease for dressing.
2. Slice Brussels sprouts thinly. Add to large bowl with almonds and bacon, then set aside.
3. With the reserved bacon grease, over medium heat, saute shallots until tender, approximately 2 minutes.
4. With the reserved bacon grease, over medium heat, saute shallots until tender, approximately 2 minutes.
5. With the reserved bacon grease, over medium heat, saute shallots until tender, approximately 2 minutes.
6. Pour dressing over Brussels sprouts mixture, then toss well to coat. Add more salt and pepper if necessary.
7. Add chopped apple and toss again.

bacon, brussels, almonds, cranberries, shallots, red wine vinegar, honey, grain mustard, red apple

Taken from www.epicurious.com/recipes/member/views/bacon-and-brussels-sprout-salad-580e219788f4031d6daf2c6d (may not work)