2tablespoonshoney glazed cashews (or pecans or pistachios)(chopped)
shredded Parmesan cheese(for garnish)
Instructions
In a large skillet over medium heat, cook the bacon until brown and slightly crisp, approx. 5-7 minutes. Remove to a paper towel-lined plate. Once cooled, chop the bacon and set aside.
To the bacon fat in the skillet, add the sliced shallots and cook for 1 minute over medium-low. Add the sliced Brussels sprouts and saute for 3-4 minutes until tender but not completely soft.
Meanwhile, whisk together the juice of the orange, maple syrup, vinegar, oil, and Dijon mustard. Season with a pinch of pepper.
Add half of the orange zest to the Brussels sprouts and toss to combine. Transfer the Brussels sprouts to a serving platter. Top with chopped bacon, chopped cashews, the remainder of the orange zest, and shredded parmesan. Dress lightly with the vinaigrette and serve the remainder on the side to add as needed.