|3 lbs||Brussels Sprouts (quartered)|
|3/4||Extra virgin olive oil|
|Salt and freshly ground pepper|
|1/4 cup||Red wine vinegar|
|1 tbs||Grainy mustard|
|3 tbs.||Capers (rinsed and chopped)|
|2 cloves||Garlic (minced)|
|2 oz||Bacon (crumbled)|
Preheat the oven to 425 degrees. In a large bowl, toss the Brussels sprouts with ¾ cup of the olive oil and season with salt and pepper. Spread the Brussels on 2 large rimmed baking sheets and roast for 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining ½ cup of oil until emulsified. Add the capers, garlic, shallots and bacon; season with salt and pepper. Add the Brussels sprouts and walnuts and toss well. Serve.