INGREDiENTS:

6 garlic cloves, minced

1 jalapeno, minced

1 cup red wine vinegar

2 oz honey

2 tbsp Dijon mustard

2 cups olive oil

5 oz brussel sprouts, trimmed and quartered

1/4 cup Italian parsley leaves

1 tsp capers

1/2 oz walnuts, toasted and chopped

1/2 oz currants

1/2 oz scallions, sliced

Salt and pepper to taste

DIRECTIONS:

Make vinaigrette - Blend garlic, mustard, vinegar, honey, olive oil and jalapeno in blender. Season with salt and pepper and place in squirt bottle.

Deep fry brussel sprouts for 3 minutes. Remove when edges begin to brown and curl. Toss in a bowl and season with salt and pepper.

Fry parsley and capers for 1 minute. Add to sprouts.

Toss in scallions, walnuts and currants.

Toss in vinaigrette.