Paleo Brussels, Blueberry & Bacon Salad

Ingredients:

• 3 strip(s) thick cut bacon
• 1 lbs Brussels sprouts
• 1/3 cup(s) dried blueberries
• 1/4 cup(s) chopped walnuts
• 3 tablespoon(s) lemon juice
• 1 clove(s) garlic (chopped finely)
• 1/2 teaspoon(s) dried tarragon
• 1/4 teaspoon(s) dried mustard
• 1/4 teaspoon(s) sea salt
• 1/8 teaspoon(s) black pepper
• 1/4 cup(s) light-tasting olive oil or avocado oil

Instructions:

1. Preheat the oven to 350F (177C) and line a baking sheet with foil. Lay the bacon strips on the foil. You may want to season the bacon by sprinkling it with a little garlic powder. Bake the bacon until it's crispy but not burned, around 15 to 20 minutes. Set it aside to cool, and chop it.
2. To prep the Brussels sprouts, peel off any damaged outer leaves. Using a sharp knife, carefully slice the sprouts thinly. I like to think about making 4 to 6 slices per sprout. The thinner the better. Place those in a large bowl.
3. Add in the blueberries and walnuts.
4. In a medium bowl, combine the lemon juice, garlic, tarragon, mustard, salt and pepper. Whisk to combine, then drizzle in the oil while whisking until it's evenly mixed. Pour the dressing over the salad and toss everything well to combine. Top with the bacon.

Recipe from stupideasypaleo.com