Brussels Sprouts Leaves With Cider-Pancetta Dressing

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   ["1. In hot saute pan, add Brussels sprout leaves to clarified butter.", "2. Stir in Cider-Pancetta Dressing; saute sprout leaves until hot and crisp-tender. Season with salt and pepper; garnish with hazelnuts to serve.", "", "Cider-Pancetta Dressing", "Yield: 20 servings", "", "Bacon fat 11/4 cups", "Pancetta, small dice 10 oz.", "Shallot, brunoise 21/2", "Onion, sliced 1/8-in. thick 5/8", "Cider vinegar 11/4 cups", "Creole mustard 1 Tbsp.", "Dry mustard 11/4 tsp.", "Brown sugar 1/2 cup", "Olive oil 7/8 cup", "Italian cider vinegar 11/4 cups", "Salt 11/4 tsp.", "Black pepper 5/8 tsp.", "Chipotle powder 1/3 tsp.", "", "1. Fry pancetta in bacon fat until crisp; add shallots and saute until tender.", "2. Strain off fat; reserve shallots and pancetta and fat separately.", "3. In same pan, caramelize onion. Deglaze with regular vinegar; add Creole mustard, dry mustard and brown sugar.", "4. In blender or processor, blend onions and deglazing liquid; slowly add reserved bacon fat, olive oil and Italian cider vinegar. Season with salt, pepper and chipotle powder.", "5. Whisk in reserved shallots and pancetta."]

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