Make the Mustard Vinaigrette first – at least an hour before serving. This makes enough dressing for several salads.
- 2 cloves of fresh garlic, crushed
- 2 tablespoons Dijon mustard
- 1/3 cup white wine vinegar
- 1 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper (to taste)
Stir mustard and vinegar together with a whisk, add oil slowly, whisking it int o emulsify. Add salt, pepper and crushed garlic. Let rest for at least an hour. Keep refrigerated.
Lay four strips of bacon on a baking sheet and roast in the oven at 400° until browned. Remove when finished (about 8 minutes) and set on a paper towel to cool.
While the bacon roasts, cut 2 cups of brussels sprouts in half, pulling off some of the outer leaves. Set the leaves aside.
Turn the oven up to 450°, toss the brussels sprout halves with 1 TBSP of bacon grease, salt and pepper and lay on a baking sheet to roast. These will be just roasted until done, not charred, so about 10 minutes max.
Slice small pieces of parmesan and chop a bit of parsley.
To assemble the salad, lay down the brussels sprouts, the bacon, the parm, the loose, fresh brussels sprout leaves, the parsley and then add the dressing. Toss lightly.