Sherry-Shallot Warm Brussels Sprouts Slaw - from Rachael Ray

• 2 cups Brussels sprouts, thinly slice
• 2 tablespoons extra virgin olive oil
• 6 shallots, thinly sliced
• salt and pepper
• 3 -4 tablespoons sherry wine (Sub -- Apple Juice)
• 2 teaspoons sugar (I used Splenda)
• lemon zest
• thinly sliced ham (Italian)
• bacon, cooked and crumbled and sprinkled on top (turkey bacon)

1. In wok, over medium-high heat,add two tablespoons of Extra Virgin Olive Oil.
2. Add shallots and sprouts and cook until the veggies are tender.
3. Season with salt and pepper and deglaze the pan with the sherry and sugar, cooking until most of the sherry has evaporated.
4. Remove the pan from the heat and stir in the zest of the lemon.
5. Serve Warm.

brussels sprouts, extra virgin olive oil, shallots, salt, sugar, lemon zest, bacon

Taken from www.food.com/recipe/sherry-shallot-warm-brussels-sprouts-slaw-from-rachael-ray-459309 (may not work)