Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add Brussel sprouts and saute over medium-high heat until the mushrooms and Brussels begin to caramelize (approx 6 minutes). Add the 2 tablespoons of Blackberry Ginger balsamic to the pan stirring and scraping to de-glaze it. Season with salt and pepper to taste. Serve immediately. (Serve 4-6)