1 tbsp olive oil
20g diced pancetta (can be substituted with bacon)
1 lb fresh brussel sprouts (cleaned and halved)
20g crumbled blue cheese
1/2 cup Blueberry Merlot Sauce
Salt and pepper to taste
1. Sauté the pancetta with the olive oil in a small saute pan on medium heat.
2. Blanch the brussel sprouts in simmering water until just cooked through, then strain.
3. In a large mixing bowl toss the brussel sprouts with bacon, bacon fat, blue cheese, Blueberry Merlot Sauce and salt and pepper.
Crumble blue cheese over top and drizzle Blueberry Merlot Sauce over the brussel sprouts and serve.