1 1/2 pounds Brussels sprouts, trimmed (about 4 C.)
4 slices bacon
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 large Granny Smith apple, peeled, cored, and finely chopped (about 1 C.)
2 oz. Gorgonzola cheese, crumbled (1/2 C.)
Halve the sprouts and thinly slice them into ribbons length-wise. Rub the slices gently between your fingers to separate the layers and put them into a large bowl. In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Pour off all but l tsp. the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt, and pepper, and cook, stirring frequently, until browned, 4 to 5 minutes. Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.