Crunchy Shaved Brussels Sprouts Salad with Pear and Pomegranate

Ingredients

• 16 ounces brussels sprouts 
• 3 slices of bacon, cooked, diced, plus warm bacon fat reserved (*see below)
• ¼ cup walnuts, chopped 
• 1 pear, cored and diced
• 1 pomegranate, seeds removed  
• 3 eggs, boiled and quartered 

For the Dressing:

• 2 teaspoons reserved bacon fat (see above)
• ¼ cup olive oil
• 1 shallot, minced
• Juice from 1 lemon
• Salt
• Pepper

Instructions

1. 1
   To prep the brussels sprouts, start by removing the outer leaves and trimming off the stem; discard both. Using a sharp knife, slice the brussels sprouts thinly. If you like, you can also use a box grater, but often slicing them with a knife works best. Add the sliced/shaved brussels sprouts to a colander and run under cold water. If you own a salad spinner, dry the leaves in the salad spinner, if not they usually dry by the time the dressing is prepped and made. 
2. 2
   To make the dressing, add the warm bacon fat, olive oil, shallot, juice from 1 lemon and a few pinches of salt and pepper to a small bowl. Whisk together and set aside. 
3. 3
   To a large bowl, add the shaved brussels sprouts, bacon, walnuts, pear and pomegranate seeds. Pour the dressing atop the salad and toss until evenly coated. Give it a taste and adjust the salt and pepper to your liking. Divide amongst plates and serve with a few slices of egg.