serves 4

1 pound Brussels sprouts stems trimmed, shredded or thinly sliced
1 red, crisp apple sliced
1/4 cup bacon cooked and crumbed
1/4 cup fresh parsley chopped
1/4 cup green onions thinly sliced
2 tablespoons whole grain mustard
3 tablespoons lemon juice
2 tablespoons white wine vinegar
6 tablespoons olive oil
1/8 teaspoon black pepper

Combine Brussels sprouts, apple, bacon, parsley and onions.
For vinaigrette, combine mustard, lemon juice, vinegar, olive oil and pepper; pour over salad.
Let salad marinate for at least one hour, stirring occasionally.