Bruselas La Marcha Style

Ingredients

Brussels Sprouts:

• 4 Cups Brussels Sprouts cut in half (quartered if on the larger side)
• 1 1/2 Cup grapes, cut in half
• 6 Cups Avocado Oil (high smoke point for frying)

Balsamic Vinaigrette:

• 1 Shallot, minced
• 1 Tbsp Agave or Honey
• 1 Cup Balsamic Vinegar
• 3 Cups Extra Virgin Olive Oil
• Salt and pepper to taste

PX and Balsamic Reduction:

• 1 Shallot, minced
• 1 Tbsp Agave or Honey
• 1 Cup Balsamic Vinegar
• 1 Cup Pedro Jimenez sherry
• 3 Cups Extra Virgin Olive Oil
• Salt and pepper to taste

Instructions

1. 1
   Instructions for brussels sprouts: Heat oil to 365 degrees, (Use thermometer)
2. 2
   Add Brussels sprouts, cooking until crisp, 3-5 minutes.
3. 3
   Caution: the oil will splatter so be careful when adding the sprouts to the hot oil.
4. 4
   Instructions for balsamic vinaigrette: Add all ingredients, minus the olive oil, to blender or kitchen mixer.
5. 5
   Blend until smooth. Slowly drizzle in olive oil to emulsify.
6. 6
   Taste. Adjust seasoning if desired.
7. 7
   Instructions for PX and balsamic reduction: Add vinegar and sherry together in sauce pan.
8. 8
   Heat to almost boiling then reduce the heat to a simmer.
9. 9
   Reduce by half.
10. 10
    Assembling bruselas la marcha style: Toss into a mixing bowl with grapes, cover with balsamic dressing, 1/2 cup or as desired.
11. 11
    Plate and drizzle the reduction on top to finish.
12. 12
    Serve immediately and enjoy!