1 lb. fresh Brussel Sprouts (Cleaned and Halved)
20g Pancetta Bacon diced (any Bacon will do but it's also optional)
20g crumbled Blue Cheese
125ml Blueberry Merlot Sauce
1 Tsp. Olive Oil
Salt and Pepper to taste.
Sautee the Pancetta with the olive oil in a small saute pan on medium heat until the Bacon is crispy and remove from heat.
Blanch the Brussels sprouts in simmering water until just cooked through, strain all water off.
In a large mixing bowl toss the Brussel Sprouts with Bacon, Bacon fat and oil, season, and transfer into a serving dish.
Crumple the Blue Cheese over top and drizzle the Blueberry Merlot sauce over the Brussel sprouts and serve.