Roasted Brussel Sprout Salad with Onion Jam, Sweet Hot Mustard

Sweet Hot Mustard

1 cup Dijon mustard
½ cup pommery mustard
2 tbl. apple cider vinegar
½ cup packed brown sugar
½ tsp. Franks Hot Sauce

Whisk all of the ingredients together. keep tightly cover in the fridge for 4 weeks.

Salad
Brussel Sprouts 1 pound
Onion Jam ¼ cup
Sherry ½ cup
Extra virgin olive oil

Cut the sprouts into quarters, toss with canola oil salt and pepper. Roast at 325 degrees, covered for fifteen minutes. They should look “sweaty” and should be slightly firm in the center.
For the salad toss the spouts, onion jam together with ½ cup of sweet hot mustard. Season to taste with salt and pepper. Correct the seasoning with kosher salt, fresh cracked black pepper, evoo and sherry vinegar.

Chef Josh Feathers