Balsamic Brussels Sprouts Salad With Bacon And Blueberries

• 6 ounces, weight (about 4 Strips) Bacon, Chopped
• 24 ounces, weight (about 4-5 Cups) Brussels Sprouts, Stems Removed, Halved And Leaves Picked Off (you Can Cut The Cores Into Quarters Or Leave Them Out)
• 1 Small Shallot, Minced
• 1 teaspoon Minced Garlic
• 2 Tablespoons Balsamic Vinegar
• Salt And Peppper To Taste
• 1/2 cups Blueberries
• 4 ounces, weight Goat Cheese Crumbled

1. Heat a large (preferably cast-iron) skillet over medium heat. Add bacon; cook until just crispy, about 5 minutes.
2. Add Brussels sprouts, minced shallot and garlic; toss. Saute until Brussels sprouts leaves begin to wilt, about 3-4 minutes.
3. Add balsamic vinegar and salt and pepper to taste; toss to combine. Remove from heat and transfer to a serving bowl. Add blueberries and goat cheese; toss lightly to combine. Serve warm.
4. Note: If you want to make the salad without bacon, heat a couple of tablespoons of olive oil in a large skillet over medium heat (instead of adding bacon), then proceed as directed.

weight, weight, shallot, garlic, balsamic vinegar, salt, blueberries

Taken from tastykitchen.com/recipes/salads/balsamic-brussels-sprouts-salad-with-bacon-and-blueberries/ (may not work)