Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette

Make the Candied Pecans
1 In a nonstick skillet over medium heat, melt the butter.
2 While the butter melts, line a baking sheet with parchment paper or a nonstick baking mat. This will be used to cool the candied pecans.
3 Add the sugar and pecans to the skillet. Season with salt and cinnamon.
4 Using a rubber spatula, move the ingredients around frequently so they don’t burn. (Please keep an eye on them. This is not a task where you should be focusing on anything else, as this can burn very easily, especially toward the end of the process.)
5 After about 5 minutes, the sugar should begin melting and bubbling.
6 Continue stirring until all the nuts are coated, then transfer immediately onto the prepared baking sheet.
7 Using the rubber spatula, separate the nuts on the baking sheet so they don’t cool together. If they cool together, you’ll have a hard time breaking them apart.
8 The candied coating will harden in about 5-10 minutes, then you can enjoy these!
Make the Warm Bacon Vinaigrette
1 In a nonstick skillet over medium heat, cook the bacon until the fat has rendered and the meat is browned and crisp.
2 Remove the bacon from the pan, and set aside for the salad. Leave the fat in the skillet.
3 Add the garlic to the skillet, and cook until fragrant. Remove the fat and the garlic from the skillet, and transfer to a mason jar (or another container that can withstand heat.)
4 Add the apple cider vinegar to the jar, as well as the Dijon mustard, honey and black pepper.
5 Place the cap on the jar, and shake until combined.
6 Set aside until time to serve the salad. (If this is made in advance and the vinaigrette cools, reheat in 5-10 second intervals in the microwave until the desired temperature.)
Make the Brussels Sprouts Salad
1 In a large bowl, combine the trimmed and finely chopped Brussels sprouts, the cooked bacon (from the vinaigrette portion), dried cranberries, feta cheese and the candied pecans.
2 Pour on the vinaigrette, and toss using tongs.
3 Serve immediately, and enjoy, sprinkling additional feta, candied pecans and bacon on top of the finished salads if so desired.