Yield: 4-6 servings
1 Tbsp Dijon mustard
1-1/2 Tbsp Lemon juice
1-1/2 Tbsp Sherry Vinegar
1 each Shallot, minced
¼ cup Olive oil
To taste Kosher salt and freshly ground black pepper
¾ lb Brussels sprouts, washed and trimmed
2 oz Spinach, cut in strips
2 small Red bell pepper, seeded and thinly sliced
1/3 cup Aged Monterey Jack, finely grated (substitute Parmigiano-Reggiano)
2 Tbsp Parsley, chopped
1/3 cup Candied Pecans, halved (recipe follows)
1. Combine the mustard, lemon juice, sherry vinegar, and shallot in a small mixing bowl; whisk in the oil and season with salt and pepper.
2. Shred the Brussels sprouts in a food processor fitted with a slicing blade; transfer to a large mixing bowl. Add the spinach and bell pepper and toss to combine.
3. Dress the vegetables with the vinaigrette and toss with the cheese and parsley. Transfer to a serving platter and sprinkle the pecans over.
As needed Oil for frying
½ cup Water
1-1/2 cups Sugar
¼ cup Honey
1 cup Pecans
1. Preheat oil an electric deep-fat fryer, or if you do not have a fryer, heat two cups of oil in a saucepan until it reaches 350 degrees. Adjust heat so it maintains that temperature.
2. In another small saucepan, bring the water, sugar, and honey to a boil. Cook a few minutes until it reduces to a corn syrup-like consistency (about 240 degrees on a candy thermometer).
3. Gently stir the pecans into the syrup until well coated; strain. Slowly spoon the pecans into the hot oil right away, being very careful as they may cause the oil to spatter. Fry pecans for one minute, remove with a slotted spoon and spread out on a baking sheet to cool.