Pair with Stags’ Leap Winery Napa Valley Sauvignon Blanc
A dish can encapsulate the flavors of a season, and our Shaved Brussels Sprouts with Brown Butter Vinaigrette do just that. The nutty, sweet, and tangy flavors offer a sophisticated balance to your meal. Pair with Stags’ Leap Winery Napa Valley Sauvignon Blanc, with zesty green Anjou pear, white peach, and citrus flavors.
Ingredients
Brussels Sprouts:
- 1 lb Brussels sprouts, cleaned
- Salt
Use a mandoline (or very sharp knife) to shave Brussels sprouts into thin slices. Place in a bowl and toss with a pinch of salt. Make dressing and prepare toppings.
Dressing:
- 2 Tbsp butter
- 1 small shallot, chopped
- 1 tsp Dijon mustard
- 3 Tbsp sherry vinegar
- 3 Tbsp olive oil
Melt the butter in a small saucepan over medium heat for about 5 minutes until browned, swirling occasionally. Let cool. In a blender, add vinegar, oil, shallot, and mustard. Blend until smooth. With the processor running, slowly drizzle in butter until thick. Season to taste. Pour into a jar or mixing bowl. Set aside.
Toppings:
- ½ cup chopped marcona almonds
- 1 tart apple, cored, quartered, and thinly sliced
- ¼ cup grated pecorino
In a medium skillet over medium heat, sauté the Brussels sprouts with oil for about 3 to 5 minutes until lightly caramelized. Remove from heat and place in a serving bowl. Toss with half the dressing. Add the apples, nuts, and dressing. Cover with remaining dressing and season to taste.
