Brussels Sprout Slaw With Hazelnuts/Pomegranate

1. 1

   1.Preheat the oven to 350u00b0. In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. Coarsely chop the nuts.

2. 2

   2.In a bowl, whisk the hazelnut oil with the olive oil, vinegar, mustard, lemon zest and lemon juice and season with salt and pepper. Add the shredded brussels sprouts, pomegranate seeds and shaved cheese and toss well. Serve right away

* Per serving · 4 servings · Values may vary.

No additional tips available.