Brussels Sprouts Salad With Pancetta And Cranberries

• 6 ounces pancetta, cut into small dice (1 1/2 cups)
• 2 lbs baby Brussels sprouts, leaves separated
• 1/4 cup dried cranberries (Craisins recommended)
• 3 tablespoons shallots, finely chopped
• 1 garlic clove, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup chicken stock
• 4 slices white bread, cut into cubes and made into croutons
• kosher salt & freshly ground black pepper

1. In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
2. Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
3. Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
4. Season to taste with salt and freshly ground black pepper then serve.

pancetta, brussels sprouts, cranberries, shallots, garlic, balsamic vinegar, chicken stock, white bread, kosher salt

Taken from www.food.com/recipe/brussels-sprouts-salad-with-pancetta-and-cranberries-394890 (may not work)