Step 1

Make the apple cider vinaigrette. Combine all ingredients in a mason jar: ½ cup extra virgin olive oil, 3 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 tsp Dijon mustard, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Seal tightly with a lid, then shake vigorously to emulsify. Taste, adjust seasoning, then set aside.

Step 2

Heat the oil. Pour enough light, neutral oil into a deep, heavy bottomed pot to come up about 2-inches. Heat over medium-high heat until it reaches 375F.

Step 3

While the oil is heating, cook the pancetta. Heat a skillet over medium-high heat. To the dry pan, add 4oz cubed pancetta. Cook, stirring occasionally, until the fat has rendered and the pancetta is crispy on all sides, about 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel lined wire rack.

Step 4

Fry the Brussels Sprouts. Once the oil comes up to temperature, carefully lower in the Brussels sprouts. I like to use a spider to do this without splashing hot oil. Cook for 6-8 minutes, or until golden brown and crispy. Use a spider or slotted spoon to transfer the crispy Brussels sprouts to the paper towel lined wire rack to drain for a few minutes.

Step 5

Assemble, then serve. Place the drained Brussels sprouts in a large bowl along with crispy pancetta, 2oz shaved Parmesan, and ½ cup pistachios. Drizzle as much of the vinaigrette on as you like (if you have leftovers, use it on salad), then toss well to thoroughly combine. Transfer to a serve plate or bowl, then garnish with additional shaved Parmesan and a pinch of flaky sea salt.