Brussel Sprout and Bacon Salad with an Orange Vinaigrette

I think by now everyone knows I have a love affair with brussel sprouts.  They are so good!  But one thing I haven't done is prepare them raw.  I have grilled them and roasted them and sauteed them so I figured it was time to figure out a way to eat them raw.

Enter: Brussel Sprout and Bacon Salad with an Orange Vinaigrette.  Brussel Sprouts?  Good.  Bacon?  Very Good.  Vinaigrette?  Delicious! How could you go wrong?  You can't.  I was delicious and is quite possibly one of my new favorite salads.  Dibs on bringing salad to Thanksgiving this year!

{ What you need }

20 brussel sprouts
8 strips peppered bacon
1/2 cup walnuts
1/4-1/2 cup dried cranberries
1 large orange
1 large shallot
1 lemon
1/2 cup olive oil
1/4 cup apple cider vinegar
salt and pepper

{ What to do }

Line a baking sheet with foil (this makes clean up so much easier) and lay your bacon out.  Place in oven and turn on to 400.  Cook until crispy.  Remove from oven and transfer bacon to a plate with paper towels on it to get the excess grease off.  Chop into small pieces and set aside.

Next make your vinaigrette and set aside.  To do so, finely mince your shallot and in a small bowl combine minced shallot, the juice from the orange and lemon, apple cider vinegar, olive oil, salt and pepper and whisk until combined.

Wash your brussel sprouts and cut the ends off.  Using your mandolin slicer or food processor, finely slice your brussel sprouts.  I used the slicing attachment for my food processor and just threw them in and had them all sliced in about 2 minutes.  It was amazing! Roughly chop your walnuts.

In a large bowl mix your shredded brussel sprouts, bacon, chopped walnuts, and dried cranberries.  Whisk your vinaigrette a little bit more if it has separated, pour over the salad and toss everything to mix it all up.  Now go out and enjoy your delicious salad!