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Scale
For the salad:
- 12 ounces shaved Brussels sprouts
- 1/3 cup toasted hazelnuts, skinned and chopped
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled gorgonzola
For the dressing:
- 1 tablespoon minced shallot
- 3 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 1/4 teaspoon orange zest
- 1 teaspoon dijon mustartd
- 3/4 cup olive oil
- Salt and pepper, to taste
Instructions
For the salad:
- In a large bowl, toss together Brussels sprouts, hazelnuts, pomegranate seeds and gorgonzola. Add dressing and toss to coat.
For the dressing:
- In a small bowl, whisk together shallot, orange juice, white wine vinegar, orange zest and dijon mustard. While continuously whisking, slowly add in olive oil. Season with salt and pepper, to taste.
