Shaved Brussels Sprout, Pomegranate And Toasted Hazelnut Salad

1. 1

   With a mandolin or a sharp knight, slice the Brussels sprouts very thinly (making sure not to slice your hand!). In a small bowl, combine the the lemon juice, spicy mustard, maple syrup, salt, and pepper. Mix and set aside.

2. 2

   Place a skillet over medium heat. Once hot, add the hazelnuts and spread them to a single layer over the pan. Toast them for 5-7 minutes, or until lightly browned on the outside and smell nutty. Remove from heat quickly to avoid burning and set them to cool a bit. Rub nuts in a cloth towel to remove skins and cool completely. Slice the hazelnuts in half.

3. 3

   Toss the sliced brussels sprouts with the lemon-maple dressing and mix in the hazelnuts and pomegranate seeds. Season with salt and cracked black pepper to taste and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.