Delicious melange of winter and spring produce.
In a heavy skillet, heat the olive oil and saute the mushrooms and Brussels sprouts with the balsamic reduction until browned and tender. Add salt, pepper, and red pepper flakes and stir to heat through.
Serve over lettuce and rice and/or quinoa. Drizzle with citrus dressing and balsamic reduction.
To make very simple citrus dressing, whisk together 1/2 cup orange juice, 2 tablespoons balsamic vinegar, 1 tablespoon red rice vinegar, 1 tablespoon maple syrup, and 1/2 teaspoon each of salt and pepper (or to taste).