I love Brussels Sprouts especially around the holidays. This is an wasy dish that will impress your friends. Shaving the sprouts allows them to cook quickly and soak up all the delicious flavors of the pancetta and mustard dressing
Ingredients
1 ½ lb Brussels Sprout thinly sliced
3 tbsp extra-virgin olive oil
Salt and black pepper
½ pancetta diced
1/2 cup walnuts, chopped
2 cloves garlic, sliced
2 shallots, sliced
2 tbsp red wine vinegar
1 tbsp honey
1 tbsp mustard, preferably whole grain
2 tbsp water
Procedure
In a sauté pan over medium heat add 1 tbsp olive oil add the pancetta and cook until pancetta begins to crisp 4 to minutes, Then add shallots, garlic and sauté 3 minutes more. Next add the Brussels sprouts that have been thinly sliced. The easiest way to slice them is to use the slicing blade on a food processer. Saute for 3 minutes and then add salt, pepper and the water. Cook until the water has evaporated and the brussel sprouts have softened. Now add the walnuts and allow them to toast for a minute in the pan. Be careful not to burn them. In a separate mixing bowl, whisk the vinegar, remaining olive oil, honey and mustard together. Transfer the Brussels sprouts to the mixing bowl and gently toss the Brussels Sprouts and the dressing together. Serve warm.