Because Brusselsprouts are sadly under appreciated…Because I love Brusselsprouts.
Perhaps that is why I love Brusselsprouts, discount viagra doctor because they are culinary underdogs. And those of you who know me, site know that I cannot resist an underdog. I’m always on their side cheering them on and hoping they come out the winner. Well, there Brusselsprouts, today you won. Even my husband, who avidly wishes for a dog each time I mention greens for the dinner table so that he can slip his portion to this veggie eating figment of his imagination, ate this salad and even threw out a compliment. WOW. I am now certain I did the right thing by making this salad and I want to share it with you.
For the Brusselsprouts:
8-10 large Brusselsprouts
2 TBSP Unsalted Butter
¼ TSP salt
¼ TSP pepper
For the dressing:
1 TBSP Sonoma Harvest D’Anjou Pear Balsamic Vinegar
½ TBSP Dijon Mustard
1 TBSP Honey
1 clove crushed garlic
2 TBSP Extra Virgin Olive Oil
Wash Brusselsprouts under cold water using a colander. Chop the ends off Brusselsprouts and peel the leaves away. Continue chopping a small amount off the ends after each layer to make the peeling easier. Peel until you reveal the core.
Melt the butter in a sauté pan set over medium low heat. Add the cores of the Brusselsprouts and sauté for 4-5 minutes until softened. Add the leaves of the Brusselsprouts stirring in the salt and pepper. Sauté an additional 3-4 minutes until the Brusselsprouts begin to brown. Turn heat off and set aside.
Combine the Balsamic vinegar, Dijon mustard, honey, garlic clove and olive oil together in a small bowl with a whisk. Add salt and pepper to taste. Pour the dressing over the slightly cooled Brusselsprouts and serve immediately.