INGREDIENTS
4 oz
Baby spinach
1 lb
Brussels sprouts
2 tsp
Chives, fresh
2 cloves
Garlic
8 oz
Leeks
1/2 tsp
Lemon, zest
1 tsp
Balsamic vinegar
2 tbsp
Lemon juice
2 tsp
Maple syrup, pure
3 tbsp
Olive oil
1/3 cup
Hazelnuts, toasted
3 tbsp
Butter, unsalted