Beehive Brussels Sprouts with Spicy Vinaigrette

• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• 2 tablespoons sriracha or sambal oelek (in Asian markets and some supermarkets)
• 1 tablespoon sesame oil
• 1 tablespoon chopped jalapeno
• 1 1/2 teaspoons grated ginger
• 1 1/2 teaspoons chopped garlic
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 4 cups brussels sprouts, stemmed and cut into thin wedges
• Salt and pepper
• 1 cup thick plain yogurt
• 2 tablespoons crumbled honeycomb
• 1 shiso leaf or 6 mint leaves, julienned
• 2 tablespoons fried shallots (optional)

1. In a blender, combine all the vinaigrette ingredients.
2. Blend until smooth; set aside.
3. In a large saute pan over medium-low heat, heat the vegetable oil and butter until it foams.
4. Add sprouts and saute until browned in spots, 2 to 3 minutes.
5. Season lightly with salt and pepper.
6. Add about half the vinaigrette, scraping the bottom of the pan with a wooden spoon, and continue to cook until the sprouts are crisp-tender, 2 minutes longer.
7. Add more vinaigrette; it may not all be needed.
8. Spread the yogurt thinly over a serving plate, and mound the brussels sprouts on top.
9. Dot with crumbled honeycomb, and garnish with shiso and fried shallots (if using).

soy sauce, lime juice, orange juice, rice vinegar, vegetable oil, sriracha, sesame oil, jalapeno, ginger, garlic, vegetable oil, butter, brussels sprouts, salt, yogurt, honeycomb, shiso leaf, shallots

Taken from cooking.nytimes.com/recipes/12938 (may not work)