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Sautéed Brussels Sprouts and Apple With Prosciutto (or bacon)2 ounces thinly sliced prosciutto*(I used bacon 5 pieces chopped and cooked it in the pan prior to adding 1 onion chopped and 2 cloves of garlic)3 tablespoons extra-virgin olive oil2 large Golden Delicious apples, cored and cut into 1/4-inch cubes1 ½ pounds brussels sprouts, trimmed and very thinly sliced¾ teaspoon kosher salt, more as needed¾ teaspoon black pepper, as needed1/4 teaspoon of cayenne pepper (if desired, it gave ours a nice kick)*Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.Heat oil in a 12-inch skillet over medium-high heat. I sautéed onions and garlic after cooking bacon) Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper. (Sprinkle bacon over Brussels Sprouts)Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.