Fried Brussels Sprouts Salad

8 Brussels sprouts (halved)
Parmesan
Mixed lettuce
1 lemon
1/4 cup sugar
1/4 cup water

1/4 cup mayonnaise
1/4 cup buttermilk
1 tbsp white wine vinegar
1 tbsp lemon juice
1 bunch dill (chopped)
8 chives (sliced)
1/4 tsp agave (or sweetener of choice)
Large pinch of salt

Using a paring knife, remove the zest from the lemon and trim away the white pith. Slice zest into thin strips.

In a small pot, combine sugar and water. Heat over low-medium until dissolved (avoid scraping the sides to prevent crystallization). Add lemon zest and simmer 10–15 minutes. Strain and reserve.

Preheat oven to 375°F.

Place halved Brussels sprouts cut side down in a cold skillet with olive oil. Turn heat to high and cook until deeply browned at the edges, 4–5 minutes. Flip and transfer skillet to the oven; roast 10 minutes until tender. Season with salt.

Whisk together mayonnaise, buttermilk, vinegar, lemon juice, agave, and salt. Stir in dill and chives.

Toss lettuce with warm Brussels sprouts, candied lemon zest, and grated parmesan. Dress to taste and finish with freshly microplaned parmesan.