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
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.