A crisp raw brussels sprout salad with bacon and almonds topped with a vibrant citrus vinaigrette. Adapted from [Pinch of Yum|http://pinchofyum.com/bacon-and-brussel-sprout-salad] and Michael Chiarello.
Yields: 4 servings
In a small bowl, briskly whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside.
In a serving bowl, toss together the bacon, brussels sprouts, and almonds. Drizzle with the vinaigrette, sprinkle with grated cheese, and toss to coat. Chill until ready to serve. Store leftovers in the refrigerator up to two days.