For the dressing:
juice of 1 lemon
juice of 1 orange
2-3 tablespoons apple cider
1 shallot, minced
1/2 cup olive oil
1/2 teaspoon salt
pepper, to taste
For the salad:
48 Brussels sprouts
1 cup almonds
6 slices bacon, cooked, crumbled or chopped
1 cup parmesan cheese, grated
Step 1 - Combine the lemon juice, the orange juice, the apple cider, the shallots, the salt, and the pepper in a small bowl.
Step 2 - In a slow steady stream, whisk in the olive oil until the dressing looks creamy, about 1 to 2 minutes.
Step 3 - Slice the Brussels sprouts with a mandolin as thin as possible and discard the stems.
Step 4 - Fluff and separate the Brussels sprouts a little.
Step 5 - Pulse the almonds in a food processor until finely chopped.
Step 6 - Toss the Brussels sprouts, the almonds, the bacon, the cheese, and the dressing together in a large bowl.
Step 7 - Serve.
Time: 20 minutes
Yield: 8 servings