The Dressing

• 1 Granny Smith apple, peeled, quartered and cored
• 2 tbsp extra-virgin olive oil
• Kosher salt
• 1 tbsp water
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp shallot, finely chopped
• 1/2 cup plus 1 tablespoon avocado oil

The Salad

• 2 tbsp pine nuts
• 4 slices of bacon
• 1 lbs Brussels sprouts, leaves separated and cores discarded
• 1 Fuji apple, cut into 1/3 inch dice
• 2 tbsp flat-leaf parsley, chopped
• 4 oz aged goat cheese, chilled and quartered
• 1.5 tsp chives, snipped