Citrus Vinaigrette:
Candied Almonds:
Heat a large saute pan over medium-high. Add a splash of canola oil and cook the Shaved Brussels Sprouts until they have caramelized slightly, about 10 minutes. Remove from heat and cool slightly.
Mix the Shaved Brussels Sprouts, dressing, 1 teaspoon togarashi, apples, half of the candied almonds and half of the shaved parmesan well in a large mixing bowl, season with salt to taste and let sit 5 -10 minutes.
Spread between 4 serving plates, then add the remaining ingredients for garnish.
For the dressing:
In a food processor, combine all of the dressing ingredients except oil. Pulse a few times, then with the motor running, add the oil in a slow stream to emulsify. Season with salt and pepper to taste.
For the candied almonds:
Melt butter in 10-inch skillet until sizzling; add almonds and 4 tablespoons sugar. Cook over medium heat, stirring constantly, 4-5 minutes or until sugar melts and nuts are golden brown. (Watch closely to prevent burning.) Remove from heat; stir in remaining 2 tablespoons sugar.
Quickly spread onto waxed paper and cool completely. Break clusters of nuts into pieces. Store in container with tight-fitting lid.
Recipe by Dave Woolley and CD Culinary Approach
