YIELD: Makes 4 servings
4 cups – cleaned brussels sprouts, remove any blemished outer leaves and trim the core end
1 cup – bacon, diced
1 – shallot, minced
1 – garlic clove, minced
1 T – whole grain mustard
1/4 cup – cider vinegar
1/4 cup plus 1 T – honey
1/2 cup – chicken broth
3/4 cup – olive oil
Cut all of the brussels sprouts in half, lengthwise. Place the cut side down on your cutting board and thinly shred the sprouts and place in a mixing bowl.
Sauté the diced bacon on low heat until crispy. Drain the bacon on paper towels, pour off bacon fat, reserving some of the fat in the pan.
Sauté the shallots and garlic on medium heat, in the bacon fat. Once softened, add the mustard, vinegar, honey and chicken broth. Simmer together and reduce until thick, like a sauce. Finish the sauce by whisking in the olive oil.
Spoon some of the warm bacon honey dressing on the Brussels sprouts, a little at a time to just coat the sprouts but not overdress. Garnish with crispy bacon bits on top.