Crispy Leek Brussels Sprouts Recipe

Ingredients

• 10 ounces Brussels sprouts, trimmed and cut in half
• 2 ounces leeks, sliced into coins
• 2 ounces shallots, sliced into coins
• salt
• pepper
• 2–4 fl uid ounces Lemon-Bacon Vinaigrette (see below)
• Honey Chili Aioli (see below)
• 2 Preserved Lemons (see recipe)
• ¼ pound chopped bacon
• 1 ½ teaspoons Dijon mustard
• 2 tablespoons chopped shallots
• ½ cup lemon juice
• ½ cup white balsamic vinegar
• 2 tablespoons brown sugar
• 1 ½ cups canola/olive oil blend (we use 50/50)
• 3 tablespoons chopped fresh basil
• ½ cup honey
• ¼ cup Sambal Oelek
• 3 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 1 cup mayonnaise