CARAMELIZED BRUSSELS SPROUTS W/SHERRY DIJON VINAIGRETTE
Steps:
- Bring a large pot of water to a boil and then add salt. Create an ice bath. Add the sprouts to the boiling water. Cook until just tender, but not past that -- 2 to 3 minutes. Drain and drop into ice bath to shock them and stop the cooking process. Leave the sprouts in the ice water until cool, then drain again and set aside. In a large saute pan or skillet, cook bacon pieces until crisp. Add the onion and cook until softened -- 5 minutes. Add the butter and allow to melt. Add the apple slices and thyme. Toss to coat, cooking another minute or two. Add the blanched sprouts. Season with salt and pepper and cook until the sprouts are golden brown -- 8 to 10 minutes. Take off the heat and remove the thyme sprigs. Whisk together the oils, vinegar and mustard to emulsify. Adjust with salt and pepper, and more oil or vinegar to taste. Put sprouts into serving bowl and toss with vinaigrette, serving any extra vinaigrette on the side.
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