Shaved Brussel Sprouts Salad with Caramelized Dates & Walnuts

Servings: 4-6 (as a side)

• 1 lb. Brussel Sprouts, trimmed, about 5 cups shaved
• (Optional) 4 strips of Bacon
• 1/2 cup Medjool Dates, chopped and pitted
• 1/3 cup Walnuts, roughly chopped
• 1 cup Grated Parmesan + more for topping
• 2 tbsp. Olive Oil
• 2 tbsp. Apple Cider Vinegar
• 4 tbsp. Maple Syrup
• 1 tsp. Dijon
• (Optional) Juice of 1/2 Lemon

1. Place the trimmed Brussel sprouts into a food processor. Pulse until shaved. Set aside.
2. If using bacon, add it to a large skillet over medium high heat. Cook until fat is rendered, browned and crispy. Remove the bacon and chop into bite-sized pieces.
3. If there's more than a tablespoon of bacon fat in the skillet, remove the excess with a paper towel. Add the chopped dates, 2 tbsp maple syrup, and a pinch of salt. Cook until juice then transfer to a baking pan lined with parchment paper.
4. Broil the dates for 1-2 minutes, until maple syrup is bubbly and crunchy. Let cool completely.
5. Add the shaved Brussel sprouts into the same skillet to soak up all those flavors. Cook fror 2-3 minutes. Then immediately remove from the skillet to a serving plate.
6. Season with salt and black pepper to taste. Toss with the caramelized dates, bacon, parmesan, and walnuts.
7. In a small bowl, whisk the olive oil, apple cider vinegar, remaining maple syrup, and dijon until smooth. Drizzle over the salad.
8. Garnish with freshly grated parmesan on top to enjoy warm!