Ingredients:

• 1/4 cup Cherries, dried tart
• 1 large container of Brussel Sprouts
• 1/2 Yellow Onino
• Pepper and Salt
• Olive Oil
• Black Truffle Oil 
• 1/4 Cup Pistachios

Instructions:

• Into a large sauté pan, add your tablespoon of regular olive oil over low medium flame to get hot.

• Add your onion and cook until translucent (about 4-6 minutes). In the meantime, slicing by hand or using a food processor with shredding blade (finely dice the brussels sprouts). A mandolin slicer with guide to protect your fingers. These need to be very thinly sliced. Once the onions are cooked through, add the sprouts a to the mixture along with the second tablespoon of Terosso Truffle’s Black Truffle Oil.
  Give it a good stir. Cook for about 6 minutes
  -the sprouts will remain nice and bright green but cooked through.

• Then remove from heat and toss with or at room temperature.
• Season with salt and pepper before serving. Serve warm or at room temperature.