• 8 ounces fresh Brussels sprouts
• 1-2 T. olive oil plus ¼ cup
• Kosher salt
• Cracked black pepper
• 4 fresh radishes
• Half small red onion
• 1 Granny Smith apple sliced thin
• 4 ounces bacon diced (I often use pancetta)
• 2 T. brown sugar
• 1 T. Dijon mustard
• ¼ cup champagne vinegar
• 2 ounces pistachios
• 4 ounces of fresh greens (I use arugula)

Halve or quarter the Brussels sprouts and toss in oil, salt and pepper.  Either char sprouts on the grill or sauté in a skillet on the stove.  Shave the radish, onion and apple as desired and reserve.

Render the diced bacon in a sauté pan until cooked through.  Add sugar, mustard, and vinegar to the pan with the bacon and fat and bring to a boil.  Pour the mixture into a small mixing bowl.  Slowly add ¼ cup of oil while whisking to form an emulsification.  Once emulsified, add salt and pepper to taste and keep warm.  Mix Brussels sprouts, radish, apple, onion and pistachio with vinaigrette.  Once evenly distributed, fold in greens softly to prevent wilting.  I actually like the arugula to wilt a bit.