2 pounds Brussels sprouts, halved
8 ounces double-smoked bacon, cut into 1-inch pieces
1 medium yellow onion, julienned
2 tablespoons butter
2 green apples, peeled and sliced
3 fresh thyme sprigs
Freshly ground black pepper
Sherry-Dijon Vinaigrette, recipe follows
8 1/2 ounces canola oil
6 ounces extra-virgin olive oil
3 1/2 ounces sherry vinegar
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
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