Brussels Sprouts Salad with Warm Bacon Vinaigrette

I recently found this recipe in the 2009 holiday issue of Cooking Light. I made a few changes to make the salad a little more Cass-a-rific. I substituted the applewood bacon for turkey bacon, romaine lettuce for a blend of butter lettuce and arugula, walnuts for pecans, and added dried berries and blue cheese crumbles.

3/4 lb Brussels sprouts
6 slices turkey bacon (or applewood-smoked)
1/3 cup white wine vinegar
1 1/2 Tbsp maple syrup
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 cups butter lettuce
3 cups arugula
1/4 cup coarsely chopped walnuts, toasted
1/4 dried berries (blueberries, cranberries, raisins)
3 Tbsp blue cheese crumbles

Slice the Brussles sprouts into thin cross sections. Set aside. Heat a large nonstick skillet over medium-high heat. Add bacon to pan and cook until crisp. Remove bacon from pan, reserving 2 tablespoons of the drippings. Reduce heat to medium-low; add vinegar and next 4 ingredients, stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with crumbled bacon, walnuts, berries, and blue cheese. Serve immediately.