2lb Brussels Sprouts
1 tbsp Yellow Mustard Powder
1 Granny Smith Apple, sliced and kept in water/lemon juice mix to prevent browning
1 head Endive, stem remove, cut into lengthwise segments
12 or so Celery Leaves, kept in water
1 link Chinese Sausage, sliced into thin rounds
1/2 cup Yuzu Juice, unsweetened
1/4 cup Maple Syrup
1 tsp Dijon Mustard
Preheat oven to 400 degrees.
Clean the brussels by trimming the brown stem end and halving. Remove any dirty outside leaves. Toss in a bowl with enough oil to coat, salt and mustard powder. Place on baking pan and roast in the oven for 8-10 minutes until the Brussels Sprouts are slightly softened but still firm. Set aside
When ready to plate, toss Endive in the Maple-Yuzu
dressing and salt to taste. Arrange on plate.
Heat a sauté pan on high with a small amount of oil and add Chinese Sausage. Sauté until they begin to turn golden brown and curl up. Add Brussels Sprouts and toss until they get slightly charred.
Place hot Brussels & Chinese Sausage in a bowl and toss with Maple-Yuzu dressing and salt to taste. Place on top of plated Endive.
Toss Apple and Celery Leaves in dressing and salt and place last on the plate.