Whole Brussels sprout leaves make beautiful little salad greens. If pressed for time, slice the sprouts instead of peeling.
How to Make It
Remove and discard stem ends from Brussels sprouts; peel leaves, and place in a large bowl. Add apple slices.
Place bacon in a single layer in a large cold skillet. Cook bacon over medium heat 4 to 5 minutes on each side or until crisp. Remove bacon, reserving drippings in skillet. Add cooked bacon to Brussels sprouts mixture.
Add vinegar to skillet, and bring to a boil over medium heat, stirring to loosen browned bits from bottom of skillet. Boil 1 minute or until reduced to about 1/3 cup, stirring occasionally.
Stir in mustard and next 4 ingredients. Add oil in a slow steady stream, stirring constantly, until blended. Remove from heat, and stir in lemon juice and sugar. Pour hot dressing over Brussels sprouts mixture; toss. Season to taste with salt and pepper; serve immediately.
