Servings: 10 C

1 lb brussels sprouts 1 lb brussels sprouts
1 large bunch kale, any variety 1 large bunch kale, any variety
"Glug" of EVOO "Glug" of EVOO
Salt to taste Salt to taste
1 granny smith apple 1 granny smith apple
⅓ C pecans, roasts and roughly chopped ⅓ C pecans, roasts and roughly chopped
¼ C dried cranberries ¼ C dried cranberries
6 ounces extra sharp cheddar cheese, cut into small pieces 6 ounces extra sharp cheddar cheese, cut into small pieces
5 strips of low sodium bacon 5 strips of low sodium bacon
 
FOR VINAIGRETTE FOR VINAIGRETTE
1 small shallot, minced 1 small shallot, minced
1 T dijon mustard 1 T dijon mustard
2 T apple cider vinegar 2 T apple cider vinegar
2 tsp honey 2 tsp honey
¼ C EVOO ¼ C EVOO
Salt and pepper to taste Salt and pepper to taste

Clean and remove any brown or yellow leaves from brussels sprouts.
Use a mandolin to slice them very thin (alternatively, you can do this with a knife but a mandolin makes the job much easier. Then add them to a bowl.
Remove the tough stems from kale, then stack the leaves and roll them up like a cigar.
Run your knife through them to make nice, thin ribbons. Then add them to the bowl with the sprouts.
Drizzle with olive oil, sprinkle with salt, then use clean hands to squeeze and manage the greens until they're fully coated with oil and have reduced a bit in volume.
Add julienned apple, toasted pecans, dried cranberries, cheddar cheese and bacon.
FOR VINAIGRETTE
In a small bowl, whisk together the shallot, apple cider vinegar, dijon mustard, honey, salt and pepper.
Slowly stem in the olive oil and bacon fat while whisking until the vinaigrette is emulsified. Taste and adjust seasoning as needed.
Pour the vinaigrette over the salad and toss until everything is thoroughly combined. Serve immediately.

Recipe is also great without bacon.  Recipe is also great without bacon.
Can make vinaigrette up to 3 days ahead and store in a jar, refrigerated. Bring to room temperature and warm up slightly before using (to liquify bacon fat).  Can make vinaigrette up to 3 days ahead and store in a jar, refrigerated. Bring to room temperature and warm up slightly before using (to liquify bacon fat).