Friday, November 23, 2018

Baby Kale and Brussels Sprout Salad
3C baby kale
12 oz. Brussels sprouts, trimmed, shredded
2 Persimmons, thinly sliced
1/3C almonds with skins, roasted, coarsely chopped
1/2C pomegranate seeds
1C pecorino Romano cheese or sharp Vermont cheddar
  cheese, shaved

3 Tbsp. raspberry vinegar
1 Tbsp. pear vinegar
2 tsp. honey mustard
6 Tbsp. olive oil

Shake the vinaigrette ingredients in a jar and set aside.

Mix the baby kale and Brussels sprouts together in a bowl.  Add the persimmons, pomegranate seeds and toss with vinaigrette to coat.  Add the almonds and cheese and lightly toss again.
MAKES:  8 servings

No comments:

Post a Comment