Fried Brussels Sprouts with Creamy Mustard and Cider Dressing

• 2/3 cup creme fraiche
• 1/3 cup whole-grain mustard
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• Kosher salt and freshly cracked black pepper
• 1/2 cup canola oil
• 4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)

1. In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey.
2. Season with salt and pepper and set aside.
3. In a straight-sided shallow saute pan, heat the canola oil over medium-high heat.
4. Add the Brussels sprouts; they should begin to sizzle and fry immediately.
5. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
6. Drain the Brussels sprouts and toss in enough vinaigrette to dress them.
7. Season with salt and pepper and serve.

creme fraiche, wholegrain mustard, cider vinegar, honey, kosher salt, canola oil, brussels

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/fried-brussels-sprouts-with-creamy-mustard-and-cider-dressing.html (may not work)