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BRUSSELS SPROUT SALAD with BACON VINAIGRETTE
1/4 cup red wine vinegar
2 tablespoons apple cider vinegar
2 tablespoons Bragg’s liquid aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
1 shallot, halved and sliced thin
8 slices bacon, diced
1 1/2 pounds Brussels sprouts, roots trimmed, halved and sliced thin
2 cups shredded red cabbage
1 bunch green onions, sliced thin
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted

• Whisk together vinegars, liquid aminos, sugar, salt and pepper in a small bowl.
• Add shallot slices and cover tightly with plastic wrap.
• Microwave for 1 minute until steaming.
• Stir making sure shallot are submerged.
• Recover and let cool 15 minutes.

• While vinegar mixture is cooling cook bacon until rendered and crisp.
• Remove from heat and whisk in shallot mixture, stirring well.
• Add Brussels sprouts, red cabbage and green onions, tossing and cooking 2 minutes until well coated.
• Transfer to a large salad bowl and sprinkle with cheese and almonds, gently tossing again.
• Season to taste with FRESH ground sea salt and black pepper.