Ingredients

Clarified butter 1 tsp.

Brussels sprout leaves 3 oz.

Cider-Pancetta Dressing, recipe follows 2 oz.

Kosher salt and black pepper to taste

Hazelnuts 1 Tbsp.

Preparation

  1. In hot sauté pan, add Brussels sprout leaves to clarified butter.
  2. Stir in Cider-Pancetta Dressing; sauté sprout leaves until hot and crisp-tender. Season with salt and pepper; garnish with hazelnuts to serve.

Cider-Pancetta Dressing Yield: 20 servings

Bacon fat 1¼ cups Pancetta, small dice 10 oz. Shallot, brunoise 2½ Onion, sliced 1/8-in. thick 5/8 Cider vinegar 1¼ cups Creole mustard 1 Tbsp. Dry mustard 1¼ tsp. Brown sugar ½ cup Olive oil 7/8 cup Italian cider vinegar 1¼ cups Salt 1¼ tsp. Black pepper 5/8 tsp. Chipotle powder 1/3 tsp.

  1. Fry pancetta in bacon fat until crisp; add shallots and sauté until tender.
  2. Strain off fat; reserve shallots and pancetta and fat separately.
  3. In same pan, caramelize onion. Deglaze with regular vinegar; add Creole mustard, dry mustard and brown sugar.
  4. In blender or processor, blend onions and deglazing liquid; slowly add reserved bacon fat, olive oil and Italian cider vinegar. Season with salt, pepper and chipotle powder.
  5. Whisk in reserved shallots and pancetta.