Winter Layered Salad with Beets and Brussels Sprouts

Name: Winter Layered Salad with Beets and Brussels Sprouts
Ingredients: 1 cup walnut halves; 1 cup pearled barley; 2 large pink grapefruits; 3 tablespoons red wine vinegar; 1 small shallot, finely chopped; 2 teaspoons Dijon mustard; 1/2 teaspoon honey; Kosher salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 8 cups mesclun greens (about 5 ounces); 1/2 pound Brussels sprouts, thinly sliced; 4 large cooked and peeled beets, cut into wedges (about 10 ounces); 1/2 cup pomegranate seeds

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INGREDIENTS

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1 cup walnut halves

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1 cup pearled barley

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2 large pink grapefruits

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3 tablespoons red wine vinegar

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1 small shallot, finely chopped

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2 teaspoons Dijon mustard

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1/2 teaspoon honey

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Kosher salt and freshly ground black pepper

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1/3 cup extra-virgin olive oil

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8 cups mesclun greens (about 5 ounces)

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1/2 pound Brussels sprouts, thinly sliced

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4 large cooked and peeled beets, cut into wedges (about 10 ounces)

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1/2 cup pomegranate seeds

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