Ingredients:

  • 1 lb Brussels sprouts, ends trimmed
  • 1/4 cup sliced shallots
  • 1/2 cup pomegranate seeds
  • 1/2 cup toasted pecans, roughly chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup Pecorino Romano cheese, shaved
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Using a mandoline or the slicing disk of a food processor, shave the trimmed Brussels sprouts into paper-thin ribbons. Transfer them to a large bowl and toss with a pinch of salt; let them sit for 5 minutes to soften.
  2. Combine the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the dressing is thick and opaque.
  3. Pour the vinaigrette over the shaved sprouts and toss thoroughly to coat.
  4. Fold in the sliced shallots, toasted pecans, and pomegranate seeds.
  5. Finish by topping the salad with shaved Pecorino Romano cheese and minced fresh parsley.