INGREDIENTS
3/4 lb
Brussels sprouts
6
slices applewood-smoked bacon
1/3 cup
white wine vinegar
1 1/2 tbsp
maple syrup
2 tsp
Dijon mustard
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
6 cups
chopped romaine lettuce
1/4 cup
coarsely chopped pecans, toasted