Fall Greens with Bacon and Pecorino Cheese

Fall is one of my favorite seasons, partly because of the yummy veggies that are available in the grocery store. Brussel sprouts and kale are two of the best veggies to eat this time of year, offering tons of nutrients and packed with fiber. Add a little bacon and pecorino cheese and whalla - you've got a delicious side dish to pair with just about any protein.

Dressing:

2 tbsp fresh lemon juicestrained

1 tbsp Dijon mustard

1 tsp finely minced shallot

1 garlic clovefinely diced

⅛ tsp Celtic sea salt

fresh cracked black pepper to taste

¼ cup extra virgin olive oil

Salad:

3 cups thinly sliced kaleremove stems and discard (or save for vegetable stock)

1 lb brussel sproutsfinely shredded

4 slices turkey baconchopped (I buy the pre-cooked kind at the grocery store if available)

¼ cup roasted almondschopped

½ cup pecorino cheesefinely grated

Mix the salad dressing ingredients in a mason jar and seal with lid. Shake for a minute or until all ingredients are well incorporated.

In a large bowl, add salad ingredients and lightly toss. Drizzle dressing over the top and toss to incorporate. Enjoy!

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