For the Salad:
2 Tbsp. of unsalted butter
2 Tbsp. of olive oil
1 pound brussels sprouts, quartered
1 big apple, sliced
Salt and fresh ground pepper, to taste
1 tsp. of fresh rosemary
For the Candied Hazelnuts:
1 Tbsp. of unsalted butter
1 Tbsp. of sugar
1 Tbsp. of brown sugar
1/4 cup chopped hazelnuts (I like to leave them whole)
Heat butter and olive oil in a large skillet over medium-low heat.
Add brussels sprouts and apples; season with salt and pepper.
Add rosemary and cook over medium heat, stirring occasionally, for 8 minutes, or until tender.
Prepare hazelnuts by melting butter in a saucepan.
Add sugars and stir until incorporated; add hazelnuts and continue to stir around for about 2 minutes.
Remove from heat and set aside.
Remove brussels sprouts and apples from heat and let cool for 2 minutes.
Spoon salad onto a plate and garnish with candied hazelnuts.