INGREDIENTS
18 oz
Brussels sprouts (shredded)
1 cup
Red Cabbage (thinly sliced)
8
slices Bacon (cooked)
5 oz
Candied Pecans (can substitute plain pecans)
4 oz
Goat Cheese (soft and crumbled)
1/4 cup
Extra virgin olive oil
3 tbsp
Balsamic Vinegar
1 tsp
Dijon mustard
Salt and pepper