INGREDIENTS
1 serving
avocado oil
1 lb
brussels sprouts
1 serving
flaky sea salt
1/4 cup
extra virgin olive oil
2 tbsp
apple cider vinegar
3 tbsp
honey
1 tbsp
fig preserves
1 medium
shallot
1 tbsp
thyme leaves
1 tsp
orange zest
1 serving
kosher salt and pepper
1 pinch
pepper flakes
1 cup
torn sourdough bread
1/4 cup
hazelnuts
4 slices
bacon
1/2 cup
manchego cheese