Shaved Brussel Sprout and Shallot Saute

from Bon Appetit via CSAer Beatrice DeRocco

1 pound brussels sprouts, outer leaves removed
1 TB butter
1½ TB olive oil
6 medium shallots, thinly sliced (about 1 cup)
3 garlic cloves, thinly sliced
2 TB pine nuts, toasted
1 TB fresh lemon juice

Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.

Melt butter with olive oil in large pot over medium heat. Add shallots; saute until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and saute until tender, about 8 minutes.

Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl.

Sprinkle with remaining 1 tablespoon pine nuts and serve.

Serves 4.