Ingredients
Scale
- 2 turkey bacon strips
- 1 tablespoon butter
- 10 Brussels sprouts, leaves separated
- ¼ cup California Raisins
- 2 tablespoons Holland House Balsamic Vinaigrette
- ½ Melissa’s Produce Korean Pear, sliced
- sea salt to taste
Instructions
- In a small skillet, cook bacon strips until crispy. Drain, press between paper towels to absorb any grease. Set aside and slice in bite size pieces.
- Melt butter in large skillet over medium flame. Add Brussels sprouts, cooked bacon and raisins and sautee for two minutes. Add vinegar and Korean pear slices and cook for 5 minutes.
- Sprinkle with sea salt and serve warm.