Crispy Brussels Sprouts

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The (ex)Expatriate's Kitchen


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1 lb. Brussels sprouts, quartered

1 tbs. olive oil

1 tbs. balsamic vinegar

1/4 cup pine nuts

1/4 lb. bacon, diced

1 large shallot, minced

2 tbs. olive oil

2 tbs. red wine vinegar

Salt and pepper to taste

2 oz. Pecorino Romano shavings

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