Thinly slice/shave brussel sprouts with sharp knife or mandolin. Toss with 2 T olive oil, salt, pepper and roast in oven at 400 degrees for 8-12 minutes until slightly caramelized and just beginning to turn brown. Remove from oven and set aside to cool slightly. At the same time brussel sprouts are roasting, toast pecans for 5-7 minutes. Cook chopped bacon over medium heat until crisp. Whisk together all ingredients for dressing, add salt and
pepper to taste and set aside.
To assemble salad, place brussel sprouts on a platter. Add apple, bacon, pecans and drizzle with dressing. Gently toss and serve immediately. Serves 4.