Recipe provided by Chef John Strain: Valanni Restaurant
Ingredients:
1/2 cup blended oil
4 cups picked brussel sprout leaves
1 granny smith apple diced
5 tablespoons ground nuts (almonds, pistachio)
1 tablespoon aged balsamic vinegar
Directions:
Heat the blended oil in a sauté pan until the surface of the oil moves freely in the pan. (If the oil begins to smoke it is too hot).
Add the brussel sprouts to the oil carefully (leaves may pop) cook until edges are golden brown.
Remove the brussel sprout leaves from the oil and drain on a paper towel. Toss the leaves in a bowl with the apples, nuts and aged balsamic. Season the mixture with salt and pepper to taste
