1 lb brussels sprouts, trimmed, thinly sliced with food processor, knife or Mandoline
6 slices bacon
1/2 C slivered almonds
1/2 C dried cranberries
1/3 C coarsely grated Parmesan
salt & pepper, to taste
2 T bacon grease from pan drippings
1 T olive oil
2 T fresh squeezed lemon juice
1 T Dijon mustard
2 T red wine vinegar
2 t maple syrup or a low carb syrup
Place shredded brussels sprouts in salad bowl. Toast almond in a dry pan over medium high heat until they're fragrant, about 2 minutes. Watch them carefully and stir frequently to prevent burning.
Cook bacon in a hot pan until very crispy. drain on paper towels. Cool. Pour bacon grease into a glass container, measure out 2 T grease and put in glass measuring cup. Add olive oil, lemon juice, mustard, vinegar and syrup. Whisk well.
Cop bacon into thin strips. Put dressing mixture into the same pan you cooked the bacon in and heat until it's bubbling. Pour over brussels sprouts and stir to combine. Gently stir in chopped bacon, toasted almonds, dried cranberries and Parmesan. Season with salt and pepper.
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