Brussels Sprouts with Clementines from Spain

Ingredients for the Brussels Sprouts

3 Clementines from Spain
4 Figs, quartered
4 Thin Slices of Iberico Ham (you can substitute Serrano ham)
2 Garlic Cloves
1/2 lbBrussels Sprouts, julienned
3 Tbs Olive Oil (preferably from Spain)
1 Red Pepper, julienned
Splash of White Wine
Salt
Pepper

Ingredients for the Vinigrette:

3 Clementines from Spain
1/3 cups Red Wine Vinegar
3 Tbs Sherry Vinegar
1 tsp Sherry Wine
1/2 cup Arbequina Olive Oil (or any extra virgin olive oil)
1/2 tsp Pimentón (Spanish smoked paprika)
Salt
Pepper

Method for the Brussels Sprouts

  1. In a pot put half a cup of water and a pinch of salt and bring to a boil.
  2. Steam Brussels sprouts until bright green. Strain and put aside.
  3. In a large pan, sear garlic, Brussels sprouts and red peppers.
  4. Add the figs to the pan.
  5. Peel and cut Clementines from Spain into small pieces and add to the pan.
  6. Add pimentón and deglaze the mixture with a splash of white wine and leave at medium heat until thoroughly cooked.
  7. Salt and pepper to taste.
  8. In a large bowl, toss all ingredients with the vinaigrette.

Method for the Vinaigrette

  1. Mix juice of 2 Clementines from Spain, red wine vinegar, sherry vinegar, sherry wine, olive oil and pimentón. Blend until smooth. Salt and pepper to taste.

Yield: 4-6 servings

Preparation Time: From start to finish, this dish will take about 20-30 minutes.

Recipe and Image Credit: Chef Ane Ormaechea