Method

Bring a medium-large pot of salted water to a boil.  

While waiting for the water to boil, make the maple vinaigrette. In the pitcher of a blender, combine the maple syrup, cider vinegar, Dijon mustard, and salt. Blend on high for 15 seconds. With the blender still running, slowly drizzle in the canola oil to emulsify the vinaigrette. (This can be a little messy so keep the opening of the blender top slightly covered with a towel while you are adding the oil.)  Turn the blender off immediately after you have added the oil. The vinaigrette should be thick. Add a little water to thin it out, if you wish.

When the water is boiling, blanche the Brussels sprouts for 45 seconds, or until the sprouts are just cooked through but still crunchy in the center. Drain the Brussels sprouts and place directly into an ice bath or run under cold water to stop the cooking. Spread the Brussels on a clean kitchen towel or paper towels to remove any excess water. 

Heat a large sauté pan over medium-high heat. Add 1-2 tablespoons of canola oil (enough to coat the bottom of the pan). When the oil is hot, place Brussels in the pan, cut side down, and cook until nicely caramelized, about 2 minutes.  

Add the hazelnuts, dried cherries, wine, and pomegranate molasses to the pan. Shake the pan or use a spatula to loosen the Brussels sprouts. Cook for another 2-3 minutes, tossing occasionally. When most of the liquid has evaporated, add ¼ cup of the maple vinaigrette. Toss the Brussels with the vinaigrette, adding more if you want it to be sweeter, and season with salt to taste.  

Remove pan from the heat, and stir in the sliced radicchio. Drizzle with more maple vinaigrette before serving. 

Photo courtesy of Liberty Street Bistro