Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon (chopped; or sub 4 oz. pancetta)
  • 2 tbsp olive oil
  • 5 cups brussels sprouts (shredded)
  • 3 tbsp shredded parmesan cheese
  • 2 cups arugula
  • 1/4 cup unsalted butter
  • 1 tsp balsamic vinegar

Instruction

  • Cook the bacon in a large nonstick skillet. Once it's cooked, use a slotted spoon to remove the bacon but save the grease. Place bacon in a bowl and set aside.
  • Add olive oil to the skillet, then cook the brussels sprouts in the skillet over medium-high heat until they're browned to your liking. Add bacon back into the skillet, then sprinkle parmesan over top and set aside.
  • Next, make the dressing. Melt butter in a saucepan over medium heat until browned, stirring occasionally. Be careful not to burn it! You want it to be a golden brown color. Pour butter into a bowl, then add the balsamic; stir to combine, then drizzle HALF of it over top of the brussels sprouts mixture.
  • Place arugula onto a plate, then pour the brussels sprouts mixture over top. Drizzle the whole salad with a little more of the brown butter, then sprinkle with salt and pepper. It's ok if you have leftover brown butter -- save it for another recipe!
  • Enjoy!