DRESSING: (optional)
~2 tablespoons cider vinegar
~1 tablespoon brown sugar
~1 tablespoon olive oil

BRUSSELS SPROUTS:
~4 thick cut bacon slices
~1 pound Brussels sprouts, trimmed and shredded (you can use the shredding blade on a food processor)
~1/2 cup toasted chopped walnuts (or pecans)
~sea salt
~fresh ground pepper

DIRECTIONS:

1. In a small bowl, whisk together vinegar, sugar, and oil; set aside.
2. In a large skillet, cook bacon until crisp.
3. Remove bacon, cut or crumble into pieces, and set aside.
4. Pour off all but 2 tablespoons of bacon drippings in pan (if there aren’t 2 T of drippings, you may need to add a little butter or oil).
5. Heat drippings over medium-high then add shredded Brussels sprouts.
6. Cook, stirring constantly, for 3 to 5 minutes, or until just tender.
7. Remove from heat and stir in bacon crumbles, walnuts, and dressing.
8. Season with salt and pepper to taste.
9. Serve warm