Step 1

Holding each brussels sprout by stem end, carefully cut into very thin slices using mandolin or a sharp knife. Add to a large bowl, toss to separate layers.

Step 2

In a saute pan, add the walnuts over medium heat, toss around to toast. Once fragrant, 5 mins, remove from the heat and add to brussels sprouts.

Step 3

Add the bacon and raisins to the bowl and toss.

Step 4

In a small bowl or small blender, whisk together the dijon, maple, apple cider vinegar, salt and pepper. Slowly add the olive oil and whisk or blend until well combined.

Step 5

Toss the salad with the vinaigrette and serve immediately.