Brussels Sprouts with a Champagne Vinaigrette

Notes

Cutting the brussels sprouts in half allows them to cook more evenly and provide more surface area to sear.
Place the brussels sprouts in a single layer in your skillet, working in batches if needed.
A cast-iron skillet works best but you can use whatever you had.
Be sure to make some extra champagne vinaigrette and use it on a salad.
You can skip the goat cheese if it’s not your thing but it really adds a nice contrast to the crispy brussels sprouts.

	2 tablespoons olive oil
	¾ lb brussels sprouts, trimmed and halved
	1/2 teaspoon sea salt
	¼ cup loosely chopped walnuts
	4 ounces pancetta
	2 - 3 tablespoons balsamic glaze
	1/4 cup goat cheese, crumbled
	⅓ cup champagne vinegar
	1 tablespoon dijon mustard
	1 tablespoon honey
	1 small shallot, finely chopped
	⅔ cup extra-virgin olive
	1 teaspoon fresh lemon juice

1.	In a large cast iron skillet heat 2 tablespoons of olive oil over medium-high heat. Add the walnuts and pancetta to the skillet. Cook until the walnuts are toasted and the pancetta is rendered, about 3-5 minutes. Remove the walnuts and pancetta and place on a paper towel lined plate.
2.	Add the brussels sprouts to the same skillet, cut side down. Sprinkle the brussels sprouts with salt. Cook for about 8-10 minutes or until they are tender starting to char.
3.	While the brussels sprouts are cooking, combine champagne vinegar, dijon mustard, honey, shallots, 2/3 cup olive oil and lemon juice in a small bowl. Using a whisk, mix until all the ingredients are well combined. Add salt to taste.
4.	Once the brussels sprouts are cooked to your liking, add the champagne vinaigrette to the skillet and mix. Add the walnuts and pancetta back to the skillet and stir.
5.	Transfer the brussels sprouts to a serving patter and top with balsamic glaze and goat cheese.