Shaved Brussels Sprouts with Frizzled Ham

(Makes 8 servings.)

Ingredients

• 6 slices ham (about 3 ounces), cut in half then cut crosswise into 1/4-inch strips
• 1 3/4 pounds Brussels sprouts, ends trimmed, outer leaves removed
• 1 large orange
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups thinly sliced shallots (8 to 10)
• 6 cloves garlic, thinly sliced
• 1/4 cup pine nuts
• 2 teaspoons white balsamic or white wine vinegar
• Salt and pepper

Directions

Thinly slice the Brussels sprouts (using a food processor with a thin slicing disk or by hand). Zest the orange, then squeeze 1/4 cup of orange juice. Set Brussels sprouts, orange zest, and orange juice aside.

In a large saucepan or small stockpot over medium heat warm the olive oil. Add the ham and cook, stirring occasionally, until crisped and golden, 3 to 4 minutes. Use a slotted spoon to transfer ham to a plate and set aside.

Add the butter to the pan and melt over medium heat. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Stir in the Brussels sprouts. Stir in the orange zest and orange juice and cook, stirring occasionally, until Brussels sprouts are tender, about 8 minutes. Remove from the heat and stir in the pine nuts and vinegar. Season with salt and pepper.

Transfer the mixture to a serving bowl, top with ham, and serve.