Crispy Leek Brussels Sprouts Recipe | Print Works Bistro

Ingredients

• ve skin from preserved lemons and discard pulp
• Chop lemon skin and set aside
• In a sauté pan render bacon; set aside
• To a blender, add chopped lemon, Dijon, shallots, lemon juice, vinegar and brown sugar
• Blend until smooth
• Add oil in a slow steady stream
• By hand, stir in basil and bacon (with bacon fat)
• Season to taste with salt & pepper