• ¼ cup crème fraiche

• ¼ t. finely grated lemon zest

• 1 t. fresh lemon juice

• 1 JT. Snipped chives

• 3 T. extra-virgin olive oil

• Salt and freshly ground pepper

• 6 thin slices pancetta (about 2 ounces)

• ½ pound brussel sprouts thinly sliced

• 1 shallot thinly slices

• 1 T. unsalted butter

• 1 garlic clove

In a small bowl, whisk the crème fraiche with the lemon zest, lemon juice, chives and 1 JT. Of the olive oil.  Season with salt and pepper.  In a medium skillet, cook the pancetta over moderately high heat with the 2 T. oil, turning once, until browned an crisp, about 4 minutes.  I cut mine in strips.  Add the brussel sprouts and shallots and
cook, stirring until the sprouts are softened, but still bright green, about 2 minutes. Off heat, stir in the butter and garlic and season with salt and pepper.
Serves only two so you will probably double or triple the recipe.