Renwood Winery Crispy Veal Sweet Breads, Caramelized Brussel Sprouts, Yukon Gold Potatoes, and Pancetta

Ingredients For the Sweetbreads
4 ounces veal sweetbreads, trimmed
3 ounces olive oil
1/4 cup brussel sprout hearts
1/2 tablespoon granulated sugar
1/2 tablespoon lemon juice
1 tablespoon carrot, brunoise (3/4" dice)
1 tablespoon shallots, brunoise (3/4" dice)
1/2 tablespoon chives, chopped
1/2 tablespoon pancetta, brunoise (3/4" dice) and rendered (sautéed so fat is removed)
2 ounces veal stock
1 ounce buerre fondue [butter and water gently heated and whisked to make an emulsion]
salt and white pepper
1 ounce brussels sprouts leaves
1 teaspoon Bacon Vinaigrette, see recipe below
1 tablespoon Yukon potato, diced 1/4"

Ingredients For the Bacon-Sherry Vinaigrette
1 1/2 cup smoked bacon, brunoise (3/4" dice)
2 cups extra virgin olive oil
1 cup sherry vinegar
1 teaspoon granulated sugar
2 teaspoon salt

Directions for the Sweetbreads and Potatoes
Preheat the oven to 400 degrees Fahrenheit. Season sweetbreads with salt and fresh ground white pepper. Heat 2 ounces of olive oil to smoking point in an ovenproof sauté pan and sauté sweet breads until crisp and golden on both sides, finish then in the hot oven. Remove when done and place on a paper towel.

In another sauté pan, heat the remaining 1 ounce of olive oil and sauté the brussels sprout hearts until lightly browned on both sides. Add sugar and allow to caramelize. Once the sugar has caramelized, stir in the lemon juice. Then, add the veal stock and reduce by 2/3. Add carrots, potatoes, shallots, and pancetta, then cook for one minute.

Finish with buerre fondue and chives. Adjust seasoning if necessary. Warm the brussel sprouts leaves with the bacon vinaigrette. Place the sautéed brussels sprouts on plate, top with sweetbreads and then the brussels sprout leaves as garnish.

Directions for the Bacon-Sherry Vinaigrette
Place the diced bacon in a thick bottom sauce pot and render until crispy at a low heat. Allow to cool slightly and add the olive oil, sherry vinegar, sugar and salt. Mix well and keep warm until use.