Brussel Sprouts

2 slices of  applewood bacon diced and rendered

8 ounces shaved brussel sprouts

1 Tablespoon stone ground mustard

1 shallot, shaved thin

1 T apple cider vinegar

2 ounces heavy cream

1 granny smith apple, julienne

Method:

Add cut bacon to sauté pan and render until crispy.  Add shallots and brussel sprouts, season with salt and pepper and sweat briefly until warmed though.  Add remaining ingredients, stir until heated thoroughly and cream comes to boil, remove from heat and serve immediately.

Enjoy.