Bacon and Brussel Sprout Salad

Cook and crumble the bacon.

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion. Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandoline, shave the brussel sprouts into thin slices to make a shredded/slaw texture. Rinse and dry them again after shaving.

Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.