Waldorf-Style Brussels Sprout Salad with Guanciale | Saveur

Ingredients

• 2 oz. thinly sliced guanciale or pancetta
• 2 tsp. confectioners' sugar
• 7 oz. Brussels sprouts, trimmed
• 5 tbsp. half & half
• 3 tbsp. white wine vinegar
• 1 ¹⁄₂ tsp. Colman's hot English mustard
• ¹⁄₄ tsp. granulated sugar
• Maldon flake sea salt and freshly ground black pepper, to taste
• ¹⁄₂ cup walnuts, toasted and roughly chopped
• 2 stalks celery, sliced ¼" thick on the bias
• 1 small tart apple, such as Granny Smith, cored and cut into ¼" matchsticks