Brussels Sprouts with Pecans and Goat Cheese Restaurant Recipe

This salad will turn anyone into a fan of Brussels sprouts.  Roasting gives the brussels sprouts
a nice nutty flavor. The sweet candied pecans, Dijon dressing and goat cheese, make it perfect for both weeknight dinners and holiday entertaining. The best part is you can make all the components ahead of time, and warm the
sprouts just before serving.

This dish is served as a special at Palazzo Giuseppe in San Luis
Obispo, California.

Palazzo Giuseppe’s Brussels sprout salad

CANDIED PECANS:

1 heaping cup (4 ounces) pecan halves
1 tablespoon powdered sugar
1 tablespoon honey
Salt

Heat the oven to 300 degrees. Bring a large saucepan of water to a boil, and add the pecans. Boil until the nuts are softened, about 5 minutes. Strain the nuts, discarding the water.

In a medium bowl, toss the nuts with the sugar, honey and a pinch of salt. Place on a parchment-lined rimmed baking sheet and cook until the nuts are dried and toasted, 45 minutes to an hour. Toss
the nuts after 25 minutes, and then check every 5 to 10 minutes. Remove and set aside to cool. This makes more candied pecans than are needed for the remainder of the recipe; the nuts will keep for
weeks, sealed in a container in a cool, dry place.

BRUSSELS SPROUTS:

1 pound Brussels sprouts, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Adjust the oven to 400 degrees. In a bowl, toss the sprouts with the olive oil, salt and pepper, then spread them out on a rimmed baking sheet. Roast the sprouts until the edges start to crisp, 25
to 30 minutes, tossing halfway. Remove from the oven and set aside to cool. The Brussels sprouts can be made up to 3 days in advance; cover and refrigerate until needed.

DIJON DRESSING:

2 tablespoons Dijon mustard
2 tablespoons minced shallots
2 tablespoons honey
4 1/2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and pepper

In a measuring cup or deep bowl, combine the mustard, shallots, honey and vinegar. With an immersion blender running, slowly drizzle in the olive oil to blend. Season with a pinch each of salt and pepper, or to taste. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; the dressing will keep up to 1 week, covered and refrigerated.

BRUSSELS SPROUTS SALAD:

1 tablespoon butter
1 tablespoon oil
Brussels sprouts
32 candied pecan halves
1/4 cup Dijon dressing, or to taste
4 ounces goat cheese

In a large sauté pan heated over high heat, add the butter, oil and sprouts (depending on the size of your pan, this may need to be done in batches to prevent crowding). Sauté the sprouts to warm
through, 3 to 5 minutes. Add the pecan halves and drizzle over the Dijon dressing, tossing to coat. Remove from heat.

Divide the salad among four plates and top each with crumbled goat cheese. Serve immediately.

Serves 4
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Source: LA Times