Warm Brussels Sprouts Salad

Submitted by Food.com

"This beautiful holiday salad will dress up any table."

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 6-8

ingredients

• For the Salad dressing

• 2 tablespoonlemons, juice , fresh
• 1 teaspoon white wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 2 tablespoons minced shallots
• 1⁄2 cup extra virgin olive oil
• salt & freshly ground black pepper, to taste

• For the Crispy Sage Leaves

• 20 -24 fresh sage leaves
• neutral oil, for frying

• For the Salad

• 2 tablespoons olive oil, divided
• 4 cups shaved Brussels sprouts
• 1 apple, diced
• 5 ounces kale, roughly chopped
• 1⁄4 cup pomegranate seeds
• 1⁄3 cup chopped pecans
• parmesan cheese, for garnish

directions

1. Salad dressing:

2. Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.

3. Crispy Sage Leaves:

4. Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.

5. Salad:

6. Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.