Charred Brussels Sprout and Leeks with Coffee and Sesame Honey Vinaigrette
Chef Andy Shelley
1 garlic Clove, minced
1 pound Brussels Sprouts, quartered
1/2 Large Leek, white and pale green parts only, sliced
3 Tbsp. Whole Grain Mustard
3 Tbsp. Honey
2 Tbsp. Sesame Oil
5 Tbsp. Olive Oil
3 Tbsp. Strong Black Coffee
2 Tbsp. Vinegar, Red Wine or Apple Cider
1 Tbsp. Fish Sauce
Salt and Pepper to taste
Sesame seeds, to garnish
For the Charred Brussels Sprouts and Leeks
In Sautee pan, heat 2 Tbsp. olive oil and add in Brussels Sprouts and leeks. Cook on high heat until sprouts and leeks are charred. Set aside, add in leeks off heat.
In a small Mason Jar, add in remaining ingredients, put on lid and shake until dressing comes together
Place Brussels Sprouts and Leeks on a plate and drizzle vinaigrette as desired.
Garnish with sesame seeds.