INGREDIENTS
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Kosher salt
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2 pounds Brussels sprouts, halved
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8 ounces double-smoked bacon, cut into 1-inch pieces
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1 medium yellow onion, julienned
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2 tablespoons butter
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2 green apples, peeled and sliced
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3 fresh thyme sprigs
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Freshly ground black pepper
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Sherry-Dijon Vinaigrette, recipe follows
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8 1/2 ounces canola oil
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6 ounces extra-virgin olive oil
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3 1/2 ounces sherry vinegar
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2 tablespoons Dijon mustard
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Salt and freshly ground black pepper