Brussels Sprouts Salad with Kimchi Salad Dressing

• 1 Tbsp. olive oil
• 20 oz. Shaved Brussels sprouts
• 1 1/2 c. wildbrine Korean Kimchi
• 1/2 c. tahini
• 1/4-1/2 c. water
• 1/4 tsp. salt
• 2 tsp. fresh lemon juice
• Optional: 2 slices of cooked bacon (chopped) and 1-2 Tbsp. pine nuts or hemp seeds for garnish and crunch

1. In a large sauté pan on medium heat, add olive oil and Brussels sprouts. Stir occasionally until slightly softened, 5-7 minutes.
2. While the Brussels sprouts cool, make the dressing. Add the kimchi, tahini, water (start with 1/4 c. and add more to reach desired consistency) and salt to a small food processor or blender and blend until smooth.
3. In a large bowl, add Brussels sprouts and half of the dressing. Add lemon juice. Toss to combine and top with optional garnishes and additional dressing as desired.