Shaved Brussel Sprout Salad with Chopped Dates, Crushed Almonds, Crispy Bacon, Shaved Parm, and Lemon Vinaigrette

First, start with 3 cups of brussel sprouts. Using a sharp knife, thinly slice them. On medium heat with 1-2 tbsp of olive oil, pan fry them until they’re crispy and golden brown. Transfer to a small mixing bowl. Then, using the same pan, pan fry 2 slices of bacon (diced) until crispy. Dry the crispy bacon on a paper towel and transfer to the bowl. Next, dice 2 dates and 1/4 cup of almonds. Transfer to the bowl. And again, using a sharp knife, shave off about 1/4 cup of fresh parm and add it to the bowl. Mix together the vinaigrette—2 tbsp of olive oil, juice of 1/2 a lemon, and a pinch of salt + pepper. Pour the vinaigrette on top, mix together, and ENJOY!