One of my favorite parts of each week is our Friday night. Hubby and I look forward to it all week long. We now have a standing tradition that we spend Friday night together either just the two of us or with friends enjoying great wine and delish appetizers. It kicks off the weekend in style along with winding down from a long work week.
Last night was no exception. I got home around 6:30pm while hubby strolled in closer to 7:30pm. I was inspired by a dish that I enjoyed at Bottega in Yountville a few weeks ago. Michael's version was - Caramelized Brussels Sprout Salad Citrus segments, toasted Marcona almonds, Prosciutto bits, and aged balsamic dressing. I took that concept and switched it up to the Authentic Suburban Gourmet version. Thank you for the inspiration Michael – you are the best!
When hubby walked through the door, wine was selected from the cellar and the salad was in the final stages of assembly. With the chill in the air, a wonderful cabernet sauvignon was a perfect selection. Towards the front of the cellar was a 2004 Korbin Kameron Cabernet Sauvignon and I was immediately drawn to the simple yet elegant label. The rich deep purple color was the first clue we were going to enjoy a stunning bottle of wine. The aroma was complex with clues of deep cherry, pepper and a brilliant earthiness. The finish had hints of cigar, vanilla, spice and juniper berry. A delightful wine indeed.
The fire place was turned on. When we purchased our house, wood burning was not allowed in new construction, however, we have grown to love our “flick of a switch” fire place. With a glass of wine in hand and this divine salad, the evening kicked off to a great start.
Hope all of you had a great Friday night and enjoys each minute of your weekend. Enjoy!!
Crispy Brussels Sprouts Salad with Citrus
2 C. Brussels Sprouts, trimmed and cut into quarters
Pre-heat oven to 425 degrees. Use a large sheet pan and spread the quartered brussles sprouts evenly and drizzle with olive oil until lightly coated and toss. Season with salt and pepper. Bake for about 17 minutes and toss about half way through the cooking time for even doneness. Remove from oven to let cool slightly.
1 T. Mayonnaise
Zest of one lemon
2 t. Lemon juice
2 T. Olive oil
Pinch of salt
Add all ingredients to a small jar with a lid. Shake until well combined. Taste and adjust ingredients and seasoning to your taste.
2 to 3 Blood oranges cut in half and segments removed
1 Pink grapefruit cut in half and segments removed
½ C. Toasted pine nuts
Use a platter and sprinkle the crispy Brussels sprouts in the middle. Add the citrus segments on top of the Brussels sprouts and sprinkle the pine nuts evenly over the salad. Drizzle the lemon dressing and serve immediately.