Rosenkohlsalat

Dressing:
Juice of one lemon
Juice of one orange
2–3 Tbsp. apple cider (not vinegar, just regular apple cider for sweetness)
1 shallot, minced
1/2 cup olive oil
1/2 teaspoon salt and pepper to taste

Salad:
4 dozen brussels sprouts, thinly sliced
1 cup almond slivers or chopped walnuts or sunflower seeds
6 slices cooked pancetta
1 cup grated Parmigiano

Combine dressing ingredients and whisk until creamy.  Pour over salad ingredients and toss together.  Serve immediately or within a few hours of tossing.

If no citrus on hand, the dressing is also good with oil, balsamic, and a splash of soy sauce.