Apple And Brussels Sprout Salad

1. 1

   For the vinaigrette, place the vinegar, apple cider or juice, olive oil, honey, mustard and a pinch of salt and pepper into a jam jar or Mason jar. Close lid tightly and shake the jar like mad to emulsify. Set aside.

2. 2

   Trim Brussels sprouts. Snap off the dry and/or spotted outer leaves and cut off the hard stem. Fit the food processor with the slicing disk and slice all the Brussels sprouts. Continue until all your Brussels sprouts are sliced. Remove to a large mixing bowl. Fluff and separate the slices with your fingers. Set aside.

3. 3

   Alternatively, slice the Brussels sprouts with a mandoline, or with a knife.

4. 4

   Next, fit the food processor with the shredding disk and grate the apple quarters. Dump onto the Brussels sprouts and sprinkle the apples with lemon juice.

5. 5

   Add onion, cranberries and pecans. Toss. Add half the vinaigrette. Mix well. Taste for salt and pepper, and add more vinaigrette if desired. Sprinkle the chopped bacon over the salad just before serving.

* Per serving · 4 servings · Values may vary.