ROASTED BRUSSEL SPROUT SALAD

Peel Brussel sprout leaves and sauté on high heat (make sure your pan is HOT before adding your sprout leaves) for 4-5 minutes until browned, stirring often. You may have to do a couple batches of this to avoid the leaves steaming instead of frying. Add pancetta to a pan and cook until fully cooked through but NOT crispy (about 8 minutes), stirring very often. Put Brussels and pancetta in the fridge to cool while you make your dressing. For the dressing, add Dijon mustard, white balsamic, EVOO, juiced lemon, honey, and minced shallot to a bowl and whisk together until combined; it should thicken up if mixed enough. Once cool, put Brussels in a bowl, top with pancetta, chèvre, chives, and dressing! Toss and enjoy.