Warm Brussels Sprout Salad

• 2 ounces (60 g) Ibérico ham or guanciale, minced
• 2 teaspoons

Sauté the ham or guanciale in the oil over medium-high heat. When it has begun to release its fat add the onion, carrot, and celery and sauté briefly, then add the Brussels sprouts and sauté until tender, 1 to 2 minutes. Season with salt, pepper, and sherry vinegar.