INGREDIENTS
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3/4 pound Brussels sprouts
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6 slices applewood-smoked bacon
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1/3 cup white wine vinegar
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1 1/2 tablespoons maple syrup
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2 teaspoons Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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6 cups chopped romaine lettuce
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1/4 cup coarsely chopped pecans, toasted