Add the butter and the parmesan cheese to the bowl of your food processor and pulse until mixed.
Add the remaining ingredients to the processor and pulse until everything is blended together, forming a thick batter.
Scoop the batter with a teaspoon onto a greased baking sheet and flatten slightly.
Bake 12 to 15 minutes until edges are crisp and golden.
For the dressing:
Whisk all the dressing ingredients together in a large mixing bowl. Set aside. (or use a blender to mix ingredients)
For the salad:
Blanch the asparagus: Add about 1 cup of ice cubes and 2 cups of cold water to a large bowl and place next to the stove. Bring a large pot of water to a boil on the stove. Add the asparagus and boil for one minute. Remove promptly and add to the ice bath. Allow the asparagus to cool in the ice bath for 1 minute to stop the cooking, then remove and drain on a paper towel lined plate.
Shred the Brussels Sprouts: Using the shredding attachment on the food processor, add the Brussels Sprouts. Sprouts should be shredded, but a few larger chunks will remain.
Add the sprouts and the greens to a large bowl. Layer the asparagus, radish and bell pepper on top of the lettuce.
Drizzle the dressing ton top of the salad. Divide the salad into serving bowls.
Add the Parmesan Pecan Crackers to the salad and serve immediately.
Brussels Sprouts Salad with White Bean DressingParmesan Pecan Crisps https://beautyandthebeets.com/brussels-sprouts-salad/