- 1/4 cup apple cider
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- salt and pepper
- 3 slices thick-cut bacon, thinly sliced
- 1 shallot, thinly sliced
- 1 lb Brussels sprouts, thinly sliced
- 2 thyme sprigs
- 1/2 cup chopped pecans, toasted
Whisk together cider, mustards, vinegar, and oil in a bowl. Season with salt and pepper. Set aside.
Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp. Transfer bacon to a bowl, and pour off all but 2 tablespoons of fat. Add shallot to skillet and season with salt and pepper. Cook, stirring occasionally, just until starting to soften.
Add Brussels sprouts and thyme. Season with salt and pepper. Cook, stirring occasionally, just until tender, 4 to 6 minutes; transfer to the bowl with bacon.
Add dressing to skillet and cook, scraping up any brown bits from the bottom of the skillet, until starting to thicken. Return bacon and Brussels sprouts to skillet and toss to coat. Discard thyme. Serve warm topped with pecans.
