Bacon and Brussel Sprout Salad

I love brussel sprouts. And when I say love, I mean I've only ever had them roasted. But still, I love them. Isn't that enough? I saw this recipe and I was stoked because it's a brussel sprout salad. But, when I actually started making the salad, I realized it was raw brussel sprouts. And that's when I got wary. I got nervous because the cabbage family is known for having having distinct flavors when the vegetable is raw (For example, broccoli. Know what I mean?)  But lo and behold, raw brussel sprouts are not to be wary of. The dressing makes it quite delicious. And who can forget the bacon? Anything made with bacon is infinitely better!

Recipe (makes ~10 servings):
1 lemon
1 orange
1 shallot, minced
1/2 cup olive oil
6 slices cooked bacon, crumbled or chopped
4 dozen brussel sprouts
1 cup Pecorino-Romano cheese, grated
1 cup almonds

Directions:
1. Cook and crumble the bacon.

2. Squeeze the juice of the lemon and orange into a small bowl with the shallots. Pour olive oil into the bowl, in a steady stream, whisking to form an emulsion (it should appear creamy). Season to taste with salt and pepper. Refrigerate until ready to use.

3. Use a mandolin to shave the brussel sprouts into thin slices so it resembles a slaw mixture (do not include stems).

4. Place almonds in a food processor and pulse until chopped coarsely. Add 3/4 cup almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing, and sprinkle with remaining almonds, cheese, and bacon over the top.