Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette Recipe

Ingredients (9)

• 1/2 cup, plus 1 1/2 tablespoons olive oil, divided
• 2 pounds brussels sprouts, cored and thinly sliced into shreds
• Kosher salt and freshly ground black pepper
• 1/4 cup red wine vinegar
• 1 tablespoon fresh-squeezed juice from 1 lemon
• 1 small clove garlic, minced (about 1/2 teaspoon)
• 1/2 cup crumbled blue cheese
• 1 vine-ripened tomato, finely chopped
• 5 slices bacon or 3 ounces diced pancetta, browned