Ingredients:
- 5 lbs fresh Brussels Sprouts, trimmed and finely shaved
- 8 oz thick-cut Smoked Bacon, diced into lardons
- 1/2 cup Pecan Halves
- 1/2 cup Dried Cranberries
- 1/2 cup aged Parmesan Cheese, finely grated
- 1 large Shallot, finely minced
- 1/4 cup flat-leaf Fresh Parsley, chopped
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Apple Cider Vinegar
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Dijon Mustard
- 1/2 tsp fine sea Salt
- 1/4 tsp freshly ground Black Pepper
Instructions:
- Prepare the Bacon: Place the diced bacon in a cold frying pan and set over medium heat. Render slowly until the bacon is deeply crisp and golden brown (about 8–10 minutes).
- Drain the Bacon: Use a slotted spoon to transfer the crisp bacon lardons to a plate lined with paper towels. Reserve 1–2 tablespoons of the rendered bacon fat for flavouring the vinaigrette.
- Toast the Pecans: Add the pecans to the same pan and toast over medium-low heat for 3–5 minutes until fragrant. Allow to cool completely, then roughly chop the nuts.
- Shave the Sprouts: Trim the ends of the Brussels sprouts. Use a mandoline or food processor to finely shave the sprouts into thin ribbons (1–2 mm thick). Place the shaved sprouts in the large mixing bowl.
- Combine Wet Ingredients: In a small bowl or jar, combine the apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper.
- Emulsify: Whisk vigorously until the mustard and vinegar are fully combined.
- Slowly Add Oil: Slowly drizzle in the olive oil while continuously whisking until the dressing thickens slightly and emulsifies. Whisk in the reserved 1–2 tablespoons of cooled bacon fat for a richer, smoky depth.
- Toss the Base: Add the crisp bacon, toasted pecans, dried cranberries, grated Parmesan, and chopped parsley to the bowl with the shaved Brussels sprouts.
- Dress and Serve: Pour about three-quarters of the Maple-Dijon Vinaigrette over the slaw mixture. Toss gently but thoroughly until all the sprouts are lightly coated. Serve immediately for maximum crunch.