Salad

• 1 pound Brussels sprouts, shaved and thinly sliced
• 1 tart apple, julienned
• ¼ C red onion, very thinly sliced
• ¼ C pecans or walnuts, toasted and coarsely chopped
• 4 strips bacon, well done so they are crispy and diced
• Pomegranate (optional)

Vinaigrette

• ¼ C extra virgin olive oil
• 1-2 tablespoons apple cider vinegar or red wine vinegar
• ½ tablespoon dry ground mustard or Dijon mustard
• Stevia or Monk Fruit sweetener equal to 1 teaspoon sugar
• ¼ teaspoon Celtic or Pink himalayan salt 
• ⅛ teaspoon ground black pepper

Instructions

Toss all the salad ingredients together in a large bowl. Put all the vinaigrette ingredients in a bowl or glass jar with a tight fitting lig and whisk or shake to fully blend. Pour the vinaigrette over the salad and toss.