Wilted Kale & Brussels Sprouts Salad

Ingredients

• 2 tablespoons Dijon mustard
• 1 clove garlic, chopped
• 1 tablespoon minced shallot
• 1 tablespoon fresh thyme leaves
• 4 ounces apple-wood-smoked bacon, cooked and chopped, with drippings
• ¼ cup chopped toasted hazelnuts
• ½ cup hazelnut oil
• ¼ cup rice wine vinegar
• ¼ cup maple syrup
• 2 tablespoons water
• Sea salt or kosher salt, to taste
• Freshly ground black pepper, to taste
• ¾ pound slab bacon, cut into small cubes (lardoons)
• 3 tablespoons finely chopped shallots
• 1 pound Brussels sprouts, trimmed, thinly shredded on a mandoline
• 2 to 3 large bunches of kale, center stems discarded, leaves torn into medium-sized pieces
• ⅓ cup toasted and chopped hazelnuts