Ingredients
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5 slices thick-cut bacon
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3 tbsp olive oil
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6 radishes
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1 small apple
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1/2 cup walnuts
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1 (12 oz) pkg shredded Brussels sprouts
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2 tsp minced garlic
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1/4 cup white wine vinegar
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2 tbsp Dijon mustard
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2 oz chunk Parmesan
Steps
1
Chop the bacon and add to 10-inch skillet along with the oil. Cook on medium-high 6–8 min., until browned and crispy, stirring often. With slotted spoon, transfer to a small plate or bowl.
2
While bacon cooks, thinly slice the radishes. Core and thinly slice the apple. Chop the walnuts. Place the Brussels sprouts in a large bowl.
3
To rendered bacon fat in skillet, add the garlic and walnuts. Cook 1 min., until garlic is golden, stirring often. Remove from heat. Whisk in the vinegar and mustard. Season with salt and pepper to taste. While still warm, drizzle over sprouts and toss.
4
To sprouts, add apple and radishes, tossing to combine. Divide among 4 plates. Garnish with bacon. With vegetable peeler, shave the Parmesan on top.
