Brusselsprout & Bacon salad

Remove the stem and any hard outer leaves from the Brusselsprouts and then slice them thinly. Sute them quickly in a hot oiled pan, season with pepper, and set aside. In the same pan, saute bacon cut into strips - or 'lardons', or pancetta cut into cubes - until brown, then return the sprouts and crushed caraway seeds and allow to heat through. So good we ended up eating it on its own as a lukewarm salad rather than make the pork tenderloin as planned...