Brussels Sprout Salad with Warm Bacon Vinaigrette

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

¼ cup red wine vinegar

1 tablespoon whole-grain mustard

1 teaspoon sugar

Salt and pepper

1 shallot, halved through root end and sliced thin crosswise

4 slices bacon, cut into ½-inch pieces

1 ½ pounds Brussels sprouts, trimmed, halved, and sliced thin

1 ½ cups finely shredded radicchio, long strands cut into bite-size lengths

2 ounces Parmesan, shaved into thin strips using vegetable peeler

¼ cup sliced almonds

Directions at americastestkitchen.com

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