Shaved Brussels Sprouts and Bacon Salad with Warm Fig Vinaigrette

1. In a jar with a tight-fitting lid, mix shallot and apple cider vinegar with salt, pepper, and whole-grain mustard. Add lid and shake to combine. Then add Bonne Maman Fig Preserves and olive oil, and shake vigorously until fully combined.

2. Next, in a small saucepan over low heat, gently heat the vinaigrette for about 2–3 mins, until warm and fragrant. Heat it thoroughly, but be careful not to boil. Set aside.

Salad:

1. Cook the bacon in a large skillet with 2–3 teaspoons of water to help it evenly cook and break up into smaller pieces. Cook and stir often, until golden and just slightly crisp. Remove bacon with a slotted spoon, and let it cool slightly on a paper-towel-lined plate while preparing salad greens

2. Using a very sharp knife, trim down the ends of the Brussels sprouts and remove any loose, unsightly leaves. Then shave them into very thin slices. Trim radicchio, remove outer leaves, and cut into quarters. Use 2 quarters for the salad and save the rest for another use. Then trim fennel bulb ends, and cut in half; use one half for the salad and save the remaining for another use. Then cut both to the same fine width as Brussels sprouts.

3. With a vegetable peeler, shave manchego into rough 2-inch pieces. In a large, shallow bowl, combine and toss shaved Brussels sprouts, fennel, and radicchio.

4. Rewarm vinaigrette if needed. Pour desired amount of Warm Fig Vinaigrette all over the greens, and toss and combine thoroughly, working the dressing into the greens. Then top with shaved manchego, dried cranberries, and warm bacon. Toss one more time, and season with kosher salt and cracked black pepper.

   This salad will last beautifully on your holiday table.