Ingredients:
• 6 cups shredded brussels sprouts (about one 12 ounce bag)
• 1 1/2 cups grated manchego or parmesan cheese
• 1 1/2 cups pomegranate arils
• 6 thick cut slices bacon, chopped
• 1/3 cup extra virgin olive oil
• 1 medium shallot, diced
• 2 tablespoons apple cider vinegar
• 1 tablespoon apple butter
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh orange zest
• kosher salt and black pepper
INSTRUCTIONS
1. In a large salad bowl, combine the shredded brussels sprouts, cheese and pomegranate arils.
2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.
3. To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, apple butter, thyme, and orange zest. Season with salt and pepper.
4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon. Serve warm or at room temperature
Recipe adapted from halfbakedharvest.com
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