RED WINE
BALSAMIC VINAIGRETTE
GOAT CHEESE
BRUSSEL SPROUTS
JACOBSON PINOT NIOR SALT (OPTIONAL)
TURKEY OR REGULAR BACON
Preheat oven to 375 and cook chopped Brussels for 10 minutes. At the same time sautée the bacon in a saucepan. Remove bacon from the saucepan but leave bacon grease in pan. When brussels are soft, turn heat back onto medium on stove and sautée the vegetables. While they are cooking add even amounts of red wine and balsamic vinegar and a pinch of pinot noir salt to the pan so that flavors cook in. Finally turn off heat and immediately add bacon back to the pan and mix in goat cheese.
