Servings: 4 to 6

3 tablespoons cider vinegar 3 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil
2 teaspoons whole-grain mustard OR Dijon mustard 2 teaspoons whole-grain mustard OR Dijon mustard
Kosher salt and ground black pepper Kosher salt and ground black pepper
3 crisp, sweet apples, such as Honeycrisp or Gala, unpeeled, quartered and cored 3 crisp, sweet apples, such as Honeycrisp or Gala, unpeeled, quartered and cored
1 pound Brussels sprouts, trimmed 1 pound Brussels sprouts, trimmed
1 medium shallot, halved lengthwise 1 medium shallot, halved lengthwise
4 ounces bacon, chopped 4 ounces bacon, chopped

In a small bowl, whisk together the vinegar, oil, mustard,
½ teaspoon salt and ¼ teaspoon pepper; set aside.
In a food processor with a slicing disk, slice 2 of the apples; transfer to a small bowl. Using the same slicing disk, slice the remaining apple, the sprouts and shallot; set the mixture aside separately from the first 2 sliced apples.
In a 12-inch skillet over medium, cook the bacon, stirring, until browned, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate;
set aside.
To the fat remaining in the skillet, add the 2 sliced apples; cook over medium, stirring occasionally, until softened, 4 to 5 minutes. Add the sprouts mixture and cook, stirring occasionally, until the sprouts are tender-crisp, 5 to 6 minutes. Off heat, toss in the dressing and bacon. Taste and season with salt and pepper.