Bacon and Blue Brussels Sprouts Recipe

Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Remove the bacon but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.

Stir the onion and salt into the hot fat over medium heat until tender about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook stirring often until the Brussels sprouts are tender 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.