Chef-owner John Fraser peels raw Brussels sprouts one leaf at a time and blanches the leaves until al dente. Then he shocks and drains them.
He makes a vinaigrette of chopped sage, honey, red-wine vinegar and olive oil, and he also makes a purée of blanched cauliflower, vinegar and olive oil.
He slices Serrano ham, pears and cauliflower florettes. He leaves the cauliflower raw if it’s sweet enough. Otherwise he blanches it. He puts the purée on a plate, tops it with the remaining