Balsamic Brussels Sprouts Salad with Bacon and Blueberries

Heat a large (preferably cast-iron) skillet over medium heat. Add bacon; cook until just crispy, about 5 minutes.

Add Brussels sprouts, minced shallot and garlic; toss. Saute until Brussels sprouts leaves begin to wilt, about 3-4 minutes.

Add balsamic vinegar and salt and pepper to taste; toss to combine. Remove from heat and transfer to a serving bowl. Add blueberries and goat cheese; toss lightly to combine. Serve warm.

Note: If you want to make the salad without bacon, heat a couple of tablespoons of olive oil in a large skillet over medium heat (instead of adding bacon), then proceed as directed.