Brussels Sprouts Salad with Hazelnuts, Parmesan, and Pomegranate Molasses Vinaigrette
INGREDIENTS
•
2 tablespoons freshly squeezed lemon juice
•
2 tablespoons red wine vinegar
•
2 teaspoons pomegranate molasses
•
2 teaspoons Dijon mustard
•
1/4 cup extra virgin olive oil
•
sea salt
•
freshly ground black pepper
•
2 and 1/2 lbsBrussels sprouts, divided
•
2 tablespoons extra virgin olive oil
•
sea salt
•
freshly ground black pepper
•
3/4 cup chopped toasted, skinned hazelnuts
•
2.5 ounces coarsely grated parmigiano-reggiano cheese
•
1.5 tablespoons pomegranate molasses
•
sea salt
•
freshly ground black pepper
Comments & Reviews
Just A Pinch Sweepstakes