Get comfortable and start separating your Brussels sprout leaves. First cut the sprouts in half and then use a small paring knife to cut out the core on each half. Gently pull off the leaves and get as many off as you can. Save the firmer part and cook later or throw in a soup pot. Set the leaves aside.

Put the golden raisins in a bowl and drizzle enough balsamic over the raisins, toss to coat and let them set until you have the sprout leaves fried.

Heat about 2" of oil in a deep pan until it reaches about 350°. Add the leaves a handful at a time and fry until golden and crispy. Do not overcrowd the pan as they will not be as crispy. Remove from oil and repeat with remaining leaves.

Put the fried Brussels sprouts into your serving bowl. Scatter the balsamic raisins over the leaves and toss. Then  sprinkle with sea salt and the cheese. Toss again and serve.

If you use leaves, you can eat these with your fingers. If you decided to buy shredded Brussels sprouts, then you may need to use a fork. But, however you choose to eat them, they will be delicious.