Warm Winter Salad



2 turkey bacon strips
1tablespoon butter
10 Brussels sprouts, leaves separated
1/4cup California raisins
2tablespoons Holland House balsamic vinaigrette
1/2 Korean pear, sliced


  1. In a small skillet, cook bacon strips until crispy. Drain and press between paper towels to absorb any grease. Set aside and slice in bite-size pieces.
  2. Melt butter in large skillet over medium heat. Add Brussels sprouts, cooked bacon and raisins and sauté  2 minutes. Add vinegar and Korean pear slices and cook 5 minutes.
  3. Sprinkle with sea salt and serve warm.

Recipe by Ericka Sanchez of Nibbles and Feasts