Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette

halfbakedharvest.com

Dale Seal Conaway

6 cups shredded brussels sprouts (about one 12 ounce bag)

1 ½ cups grated manchego or parmesan cheese

½ cup toasted hazelnuts or pecans, roughly chopped

1 ½ cups pomegranate arils

6 thick cut slices bacon, chopped

⅓ cup extra virgin olive oil

1 medium shallot, thinly sliced

2 tablespoons apple cider vinegar

1 tablespoon apple butter or fig preserves

1 tablespoon fresh thyme leaves

1 teaspoon fresh orange zest

kosher salt and black pepper

pinch of crushed red pepper flakes

Directions at halfbakedharvest.com

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