Brussel Sprouts Salad with Apple & Roasted Hazelnuts

INGREDIENTS:

Number of servings

Serves: 2

List of ingredients

1 lb Brussels sprouts

1 lb Flower sprouts

1 oz Butter

2 Eggs

7 oz Butter

2 tbs Vinegar (substitute to white wine vinegar)

3 ozOlive oil

1 tsp Salt

1 Apple

1 lb Roasted hazelnuts

PREPARATION:

• Add 7 oz butter in a sauce pan over medium high heat and constantly stir. Cook butter golden brown until it gets a nutty aroma. Set aside to cool.

• Boil eggs in water for 2 minutes. Cool down in iced water.

• Peel the eggs and mix them smooth in a blender or with a stick mixer/hand mixer.

• Add vinegar to the egg-mix.

• Keep mixing and gently pour browned butter and oil into the eggs. Stir to a smooth crème.

• Peel off the outter layer of the brussels sprouts and cut them in half lengthwise.

• Cut flower sprouts in quarters.

• Heat up a pan over medium high heat and pan fry the brussel sprouts in 1 oz butter for 2-3 minutes

• Add flowers sprouts and keep frying for 1-2 minutes.

• Add 3 tbsp water and let steam off for 1 minute. Season with salt.

• Top off the sprouts salad with a thinly sliced apple, dressing and grated, roasted hazelnuts.