It takes a little while to make this salad, but the end result is worth the effort. 

1/2 c. olive oil
5 lbs. brussel sprout leaves
salt & pepper
3 large red onions, caramelized
1 1/2 c. bacon pieces
2/3 c. vinaigrette, recipe below
2 c. croutons *
4 hard boiled eggs, cut into wedges

Heat oil until almost smoking, add brussel sprout leaves, and toss until wilted. Season with salt and freshly ground black pepper. Add onions and bacon and toss until hot. Add vinaigrette & toss. Add croutons and eggs and toss lightly. Serve immediately.

Vinaigrette:
2 large shallots, minced
4 small garlic cloves, minced
1 tsp. fresh thyme, chopped fine
1/2 c. red wine vinegar
salt and pepper
2 T. extra virgin olive oil
2 T. pure olive oil

Place first 5 ingredients in a bowl. Allow to sit for at least 30 minutes to macerate. Whisk in oils. Adjust seasonings to taste.

*A good diabetic dish if you omit the croutons.