• 16 oz bag of Brussels Sprouts
• 2 eggs cooked over easy {or desired doneness}
• 1/2 cup cooked bacon chopped
• 1/4 cup dried cranberries
• 1 small pear or apple sliced
• 1/4 cup chopped pecans or almonds toasted
• 1/2 cup cherry tomatoes
• 3 oz container goat cheese crumbles
• 1/4 cup croutons
• salt/black pepper to taste
• For the Maple Vinaigrette:
• 1/4 cup olive oil
• 1/4 cup Maple Syrup
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• salt/black pepper to taste

• 2 eggs soft poached (read how to poach an egg here)
• 1/2 Granny Smith apple thinly sliced
• 1/2 cup walnuts chopped
• 1 tbsp butter
• 1 tbsp brown sugar
• 1/2 cup goat cheese crumbled
• 1/2 small red onion sliced in thin rings
• 2 Roma tomatoes sliced into wedges
• 4-5 cups baby spinach
• 1/4 cup thick croutons
• 1/2 cup Hot Bacon Vinaigrette

Hot Bacon Vinaigrette:

• 2 cups apple cider vinegar
• 1/2 cup red wine
• 1/2 pkg bacon about 8 slices
• 1 cup diced red onion
• 1 tbsp fresh thyme chopped
• 2 tbsp minced garlic
• 1 tbsp Worcestershire
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1/4 cup dry mustard
• 1 tbsp cracked black pepper
• 1 tbsp kosher salt
• 2 tbsp cornstarch
• 1/4 cup water