INGREDIENTS:

1 large head of broccoli florets, sliced thinly lengthwise ½ small red onion, finely sliced ¼ cup apple cider vinegar ¼ cup toasted hazelnuts, roughly chopped ¼ cup grated parmesan 1 cup bacon lardons Dressing ½ cup mayonnaise 3 tablespoons apple cider vinegar 2 garlic cloves, minced 1 teaspoon sugar ½ teaspoon prepared horseradish salt & pepper, to taste

INSTRUCTIONS:

In a small bowl, add the onions and apple cider vinegar and toss occasionally, let sit for 5 - 10 minutes. I do this to reduce the pungent bite of the onion. Drain vinegar and set aside. Meanwhile in a small skillet on medium high, cook bacon lardons until crispy. Remove from heat and let drain on a small paper towel covered plate. Set aside. In a large bowl, mix all of the dressing ingredients. Add in the broccoli and toss to coat. Add in ½ of the amount of onion, hazelnuts, parmesan and bacon. Lightly toss and transfer slaw into a serving bowl. Take the remaining ingredients and sprinkle on top. Serve immediately.