Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette

Trim off bottoms of Brussels sprouts and separate leaves that are released. Transfer leaves to a large bowl. Continue trimming off the bottom and removing released leaves until only the very central core remains.

Thinly slice the central core and transfer to bowl with the released leaves. Discard trimmed bottoms.

Pound hazelnuts in a mortar and pestle or under a small skillet until coarsely crushed and then transfer to a medium bowl. Add shallots, honey, vinegar, and olive oil and set aside.

Spread bacon in a medium cast iron or non-stick skillet and place over medium-high heat. Cook, stirring frequently, until completely crisp and fat has rendered, about 4 minutes total. Using a slotted spoon, Transfer bacon to a small bowl. Pour two tablespoons bacon fat into bowl with hazelnut mixture and whisk to combine. Season hazelnut mixture to taste with salt and pepper.

Return skillet with remaining bacon fat to high heat and heat until lightly smoking. Add Brussels sprouts, spread in an even layer, season with salt and pepper, and cook without moving for 1 minute. Stir and continue cooking, shaking and stirring constantly, until leaves are bright green and just starting to turn tender, about 1 minute longer. Transfer to a large bowl. Add bacon and dressing and toss to combine. Serve immediately.