While I love most brussels – these may take the lead. I cannot wait to have this dish again, and the sooner the better in my book! I had been wanting to try my brussels shaved, I usually stick with roasting or sauteing but these were so good I may never go back! You know what they say….
I would definitely recommend trying this – the vinaigrette stands up to the brussels sprouts perfectly and the creaminess of the cheese, the flavorful pancetta…delicious!
3 Tbsp apple cider vinegar
1 Tbsp olive oil
1 tsp mustard powder
1 tsp herbamare seasoning
salt & pepper
2 cups whole brussels sprouts, cleaned and thinly sliced
3-4 pieces of pancetta (I had thin slices)
1 clove garlic, minced
1 oz freshly grated parmesan
Mix olive oil, vinegar and seasoning. Set aside. Cook pancetta in pan until crisp. Chop into pieces and set aside. Heat 1/2 Tbsp olive oil in large pan. Add garlic and brussels sprouts, stirring until just wilted, about 2-3 minutes. Toss with dressing, sprinkle with parmesan and place pancetta on top. Serves two.