Brussel sprout Slaw with a warm Maple Bacon Vinaigrette - Chef Danielle Christy

Ingredients

• 6 cups Shredded Brussel sprouts (about one 12 ounce bag)
• 1 cup Parmesan cheese
• 1 Small green apple thinly sliced
• 1/2 cup Toasted hazelnuts or pecans, roughly chopped
• 4 Thick cut slices bacon, chopped
• 1/3 cup Extra virgin olive oil
• 1 Medium shallot, thinly sliced
• 2 tbsp Lemon juice
• 1 tbsp Maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp Fresh thyme
• 1 tbsp Fresh sage leaves
• 1 tsp Fresh orange zest
• 1 tsp Fresh lemon zest
• Kosher salt and black pepper
• Pinch of crushed red pepper flakes