This recipe will create enough dressing for multiple salads.

1. Put all dressing ingredients except the oils in a blender.
2. Turn on medium speed to get things emulsified.
3. Turn blender to high and slowly start drizzling in the olive oil. Just add enough to where the mixture starts to thicken. You don’t want to add too much or else your dressing will taste more like olive oil.
4. Once your mixture starts to thicken, switch to vegetable oil and slowly drizzle that in while blender is running till the mixture becomes thick like a vinaigrette.
5. Adjust seasoning with salt and pepper then pour into an air tight container. This will keep in your refrigerator for a couple of weeks.

To build the salad

1. Put all ingredients except the pine nuts and bacon bits into a bowl and toss with 2-3 Tablespoons of the dressing.
2. Plate salad in a clean plate or bowl.
3. Garnish with pine nuts and bacon bits and enjoy.

Tips

You can either shred your brussels sprouts by hand with a knife or cut the core off and run them through the shredder attachment of your food processor.

Don’t like sherry vinegar? I prefer sherry vinegar because I like the extra zing it gives but if you don’t like it or don’t have it, you can absolutely substitute it with apple cider vinegar or even champagne vinegar.

Toss in a bit of Pinch of Fancy ras el hanout and have fun playing with your food.