½ lb Brussel sprouts cut in half
3 strips Applewood smoked bacon diced
½ cup chicken stock
¼ cup crumbled Gorgonzola
¼ cup toasted cashews
1 sprig fresh thyme leaves only
Salt and pepper to taste
Cook bacon till crisp, remove from pan and set aside. In same sauté pan, brown the Brussel sprouts cut side down for 6 minutes or till lightly browned. Then add chicken stock and cook till tender, about 5 minutes. Toss Brussel sprouts into serving bowl and toss with bacon, Gorgonzola, and cashews. Sprinkle thyme leaves atop finished dish and serve immediately.