Brussels Sprouts Salad with Pancetta and Cranberries

1. Pick all the Brussels sprouts apart so you have one big pile of leaves. In a large saute pan heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add the pancetta and cook for 2 to 3 minutes, until the fat renders and the pancetta is crispy. Add the separated Brussels sprouts leaves, cranberries, shallots, and garlic. Toss well to combine all the ingredients. Add the balsamic vinegar and chicken broth and continue to cook for 3 to 4 minutes, until the Brussels sprouts leaves have just wilted. Season to taste with salt and pepper. Serve warm.