Brussels Sprout Salad

• Dressing:
• 1/2 cup red wine vinegar
• 2 Tbsp Dijon mustard
• 3-4 Tbsp olive oil
• 2 tsp sugar
• Salt and Pepper to taste
• Salad:
• 4 slices of bacon, baked and cut into pieces
• 1 ½ pound Brussels sprouts, trimmed and sliced thinly/shredded
• 1 cup radicchio, sliced thinly
• Gorgonzola crumbles
• 1 Granny smith apple, cored and diced
• ¼ cup toasted almonds

Preheat oven to 400° F. Place bacon on Oven Baking Sheet and bake in oven for 12-15 minutes. Once bacon is crispy, take out of oven and cut into small pieces. Combine vinegar, mustard, olive oil, sugar, salt and pepper in small bowl. Heat dressing in microwave (40-60 seconds) or on the stove top. Set aside. In a large bowl, add Brussels sprouts, radicchio, almonds, apples, Gorgonzola cheese and bacon. Toss in desired amount of warm dressing until evenly distributed.