Brussels Sprout Slaw

Cook bacon until crispy and set aside on a plate lined with paper towel to cool, reserving 2 tablespoons bacon fat. Add reserved bacon fat and olive oil to a pan and cook shallot on medium-low heat until translucent, about 3 minutes. Remove from heat. Add zest, thyme, salt, pepper, jam, cider and whisk together. In a large bowl, combine slice Brussels sprouts and crumbled bacon. Sprinkle pomegranate arils on top. Pour warm dressing over the sprouts mixture and toss with tongs to combine. Add shredded cheese, serve, and enjoy!