Since I was using shaved sprouts and wanted to keep things fast and simple, I cooked my sprouts in the same skillet as the bacon, walnuts and shallots. So easy and delicious! Next time I will definitely include a small chopped apple in the mix as well.
The original recipe calls for 1 tbs. of honey, but I halved the amount and found it plenty sweet.
Paleo Brussels Sprouts Slaw with Bacon & Walnuts
adapted from Michael Symon
6 slices nitrite-free bacon, chopped
2 thinly sliced shallots
3 thinly sliced garlic cloves
1/2 cup raw chopped walnuts
1 package shaved brussels sprouts (mine was 1 lb).
salt & pepper, to taste
2 tbs. red wine vinegar
1/2 tbs. raw honey
1 tbs. Dijon mustard
Heat a large skillet over medium heat. Add bacon and cook until it begins to render and crisp, about 2 minutes. Add shallots, garlic and walnuts. Cook until bacon is just starting to get crispy (for me this was about 4-5 minutes). Stir occasionally to keep walnuts from getting scorched.
Add shaved brussels to the pan and stir to coat in bacon fat. Cook for another few minutes until the sprouts are soft.
In a small bowl combine vinegar, honey and mustard with a fork or whisk. Add to skillet and stir to mix it into bacon grease. Cook for one minute, then remove from heat.
Season to taste with a little salt and pepper.