Servings: 3

1/2 cup pecan halves ½ cup pecan halves
 
1/4 pound bacon, cut into pieces ¼ pound bacon, cut into pieces
 
1/4 cup prepared mustard ¼ cup prepared mustard
 
1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
 
3 tbsp honey 3 tbsp honey
 
The juice of 1 lemon The juice of 1 lemon
 
1/4 cup olive oil ¼ cup olive oil
 
1/4 teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
 
1 lb brussels sprouts, stems trimmed off 1 lb brussels sprouts, stems trimmed off
 
2 green onions, cut on the bias 2 green onions, cut on the bias

Heat a large skillet to medium high, add pecan halves and toast, stirring constantly, until fragrant (3 to 5 minutes) and remove. Turn heat down to medium and fry bacon until crisp. As bacon fries, slice brussels sprouts, either by hand or with the slicing blade on a food processor. When the bacon is crisp, remove from pan and allow to drain. Pour out most of the grease, leaving only about a tablespoon. Add sliced brussels sprouts and green onions and saute until softened. As the brussels sprouts cook, whisk mustard, apple cider vinegar, honey, lemon juice, olive oil, and black pepper in a bowl. Once brussels sprouts are soft, combine the greens, dressing, and toasted pecans and toss. Serve warm or cold.