Shredded Brussels Sprout Salad with Citrus Vinaigrette

In a small bowl, briskly whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside.

In a serving bowl, toss together the bacon, Brussels sprouts, and almonds. Drizzle with the vinaigrette, sprinkle with grated cheese, and toss to coat. Chill until ready to serve. Store leftovers in the refrigerator up to two days.

Note: I attempted to shred the sprouts with a mandoline slicer, but found it was easier to slice the sprouts thinly with my butcher knife and then use my fingers to separate them into finer shreds.

Adapted from Pinch of Yum and Michael Chiarello.