I'm back with more Brussels sprouts! I just can't get enough - I can already tell that they're going to be my favorite vegetable of the season this year. This time, I prepared them as a raw salad tossed with bacon, hazelnuts, and a maple-dijon vinaigrette. The first time I ever tried (or even heard of) eating brussels sprouts as a salad was last year when I reviewed the power foods cook book. (It's still one of my favorites, you can see my review here.) Eating them raw might seem odd at first, but it totally works. They'll be a little crunchy at first, but the vinegar in the dressing will help soften them up after a few minutes. In the end, the effect isn't unlike coleslaw - which makes sense considering brussels sprouts are basically tiny cabbages. See? Not that weird.