- 1 pound brussels sprouts
- Juice of one lemon
- 4 ounces bacon (or prosciutto), diced
- 1 tablespoon olive oil
- 1⁄2 purple onion, thinly julienned
- 1 clove garlic
- 1 tablespoon Dijon mustard
- 3 tablespoons sherry vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
Trim brussels sprouts and simmer in enough heavily salted water to just cover the brussels sprouts.
Add the lemon juice, and blanch the brussels sprouts for 5 – 7 minutes, until slightly tender.
Drain and shock in an ice bath.
Cook the bacon until almost crisp; add a drizzle of olive oil and the onion and garlic and cook until soft.
Add the sprouts; turn up the heat and sauté quickly until lightly browned.
Add the mustard, vinegar and season with salt and pepper.
Slightly reduce the resulting sauce, toss to coat, and serve hot.