|Heinz Apple Cider Vinegar||457655||2 Tbsp.|
|Domino Brown Sugar||341570||1 Tbsp.|
|Corto Olive Oil||267790||1 Tbsp.|
|Cloverdale Applewood Smoked Bacon||549256||4 slices|
|Brussels Sprouts, shredded||126409||1 lb.|
|Fisher Chopped Walnuts||430826||1/2 cup|
|Diamond Crystal Kosher Salt||308710||As desired|
|ULF Ground Black Pepper||299321||As desired|
In a small bowl, whisk together vinegar, sugar, and oil; set aside. In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces and set aside.
Pour off all but 2 tbsp of drippings in pan (add butter or oil if drippings do not equal 2 tbsp). Heat drippings over medium-high heat and add shredded Brussels sprouts. Cook, stirring occasionally, for 3 to 5 minutes or until just tender.
Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.