- 4-6 thick-cut Bacon slices, cooked and diced
- 1 Leek, thinly sliced
- 1 pint Brussels Sprouts, trimmed and shredded
- 1/3 C Olive Oil
- 1/4 C Apple Cider Vinegar
- 2 Tbs Honey (maybe local Pott’s O Honey)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 C chopped toasted Pecans (optional)
- 1 Shallot, diced
Cook bacon in a large, heavy skillet over medium until crisp. Transfer to a plate lined with something absorb excess grease. Reserve 1Tbs Bacon fat in skillet; transfer 2 Tbs Bacon fat to a small bowl. Dice bacon, and set aside. Add leeks to skillet, and cook, stirring often, about 3 minutes. Combine leeks and Brussels sprouts in a large bowl. Make dressing: add olive oil, apple cider vinegar, honey, salt, and pepper to reserved 2 Tbs Bacon fat, and whisk to combine. Add to Brussels sprouts and dressing to leeks; toss to coat. Stir in chopped pecans (if using), shallot, and diced bacon.