For the salad:
2 ounces pancetta or bacon, chopped
2 cups shaved brussels sprouts, about ¾ pound
½ cup Marcona almonds
¼ cup shaved parmesan
For the dressing:
2 tablespoon champagne vinegar
1 teaspoon dijon mustard
1 teaspoon shallots, finely minced
¼ teaspoon ground pepper
2 tablespoons olive oil
½ teaspoon agave syrup or sugar
½ lemon, juiced
¼ tsp Worcestershire Sauce
Salt to taste
- Cook the pancetta/bacon. Heat a small skillet over medium-low heat; add pancetta/bacon and cook for 10-12 minutes or until crisp. Remove from the pan with a slotted spoon and place on a plate lined with paper towels to drain.
- Shred the brussels sprouts. Remove the tough outer leaves from the brussels sprouts. Using a mandoline, shave the brussels sprouts (if you don’t have a mandoline, you can slice them by hand or use a food processor). Place shaved brussels sprouts in a medium bowl.
- Make the dressing. Whisk the vinegar, mustard, lemon juice, shallots, agave (or sugar) and pepper together in a small bowl. Add olive oil and whisk until combined. Be sure to adjust to your taste — you may like it sweeter or more acidic. (NOTE: If you don’t have champagne vinegar, use lightest vinegar you have)
- Assemble the salad. Add the almonds, shaved cheese and pancetta to the brussels sprouts. Pour the dressing over the salad and toss to coat.