Brussels Sprout Salad with Warm Bacon Vinaigrette

1. Adjust oven rack to upper-middle position and preheat to 425 degrees.

2. In a 12-inch heat-proof skillet over medium heat, cook bacon until crisp and well rendered, 6 to 8 minutes. Using a slotted spoon, remove bacon to a paper-towel lined plate. Chop the bacon when it cools.

3. In a small bowl, whisk vinegar, sugar, and 1/2-teaspoon salt.

4. Add minced onion to the pan of bacon grease and cook, stirring often until onions just begin to brown and caramelize. Off heat, whisk in vinegar mixture. Add Brussels sprouts and toss with tongs until dressing is evenly distributed.

5. Place the pan in the oven and cook until the Brussel sprout pieces begin to brown 2-3 minutes. Use a towel or pot holder to take the pan out of the oven. The handle will be hot.

6. Transfer to a serving bowl. Add bacon, Parmesan, and optional almonds and toss to combine. Season with salt and pepper to taste, and serve immediately.

7. For leftovers, spread one serving in a single layer on a piece of aluminum foil. Fold the foil into a closed packet and refrigerate. To reheat a packet, move rack to the top of the oven, 5 inches from the broiler. Heat oven to 425 degrees. Open the packet and spread out the single layer of salad. Cook 5 minutes, mix with tongs, and cook another 3 minutes, checking regularly, until a few smaller pieces turn very dark. Enjoy