Roasted Brussels Salad with Apple Cider Vinaigrette

Ingredients

• 2 lb Brussels sprouts, washed and root end trimmed
• extra-virgin olive oil, to taste
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2 c candied pecan halves, broken into pieces (VeryVera Cookbook recipe)
• 1/4 c dried cranberries
• 6 oz thick cut bacon, very finely chopped
• 1/2 c crumbled Feta cheese
• 1 garlic clove, minced
• 1 small shallot, sliced
• 1 tbsp. dijon mustard
• 1/4 c apple cider vinegar
• 2 tbsp. freshly squeezed lemon juice
• 2 tbsp. honey, as needed for sweetness
• 1/3 c pecan oil