Ingredients

• 4 slices bacon
• 1 small red onion , thinly sliced
• 0.25 teaspoons salt
• 0.75 cups water
• 1 teaspoon Dijon mustard
• 1 pound Brussels sprouts , trimmed, halved lengthwise, and thinly sliced
• 1 tablespoon cider vinegar
• 0.5 cups crumbled Gorgonzola cheese , or to taste

Instructions

1. 1 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate, blot, and crumble when cool. Leave bacon drippings in the skillet.
2. 2 Reduce heat to medium and add onion and salt. Cook until tender, about 5 minutes. Add water and mustard. Cook and stir over medium-high heat until water comes to a boil. Scrape the bottom of the skillet to loosen brown bits.
3. 3 Add Brussels sprouts and vinegar to the skillet. Cook, stirring often, until Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola to serve.

Nutrition per serving