BellyBuster Catering

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Shaved Brussel sprouts with a bacon cider vinaigrette

Ingredients
1/4 c. fresh apple cider
1 tbsp. Dijon mustard
1 tbsp. whole grain mustard
2 tbsp. apple cider vinegar
1 tbsp. olive oil
Kosher salt and freshly ground black pepper
3 slices thick-cut bacon, thinly sliced
1 shallot, thinly sliced
1 lb. Brussels sprouts, trimmed and thinly sliced
2 thyme sprigs
1/2 c. roughly chopped pecans, toasted
Directions
Step 1
Whisk together cider, Dijon, whole grain mustard, vinegar, and oil in a bowl. Season with salt and pepper.
Step 2
Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon to a bowl, and pour off all but 2 tablespoons fat. Add shallot to skillet and season with salt and pepper. Cook, stirring occasionally, just until starting to soften, about 1 minute. Add Brussels sprouts and thyme. Season with salt and pepper. Cook, stirring occasionally, just until tender, 4 to 6 minutes; transfer to the bowl with bacon.
Step 3
Add dressing to skillet and cook, scraping up any brown bits from the bottom of the skillet, just until starting to thicken, 30 seconds to 1 minute. Return bacon and Brussels sprouts to skillet and toss to coat. Discard thyme. Serve warm topped with pecans.

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