Tarla Cuisine

Baby Kale and Brussels Sprout Salad

3C baby kale

12 oz. Brussels sprouts, trimmed, shredded

2 Persimmons, thinly sliced

1/3C almonds with skins, roasted, coarsely chopped

1/2C pomegranate seeds

1C pecorino Romano cheese or sharp Vermont cheddar

  cheese, shaved

vinaigrette

3 Tbsp. raspberry vinegar

1 Tbsp. pear vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

Shake the vinaigrette ingredients in a jar and set aside.

Mix the baby kale and Brussels sprouts together in a bowl.  Add the persimmons, pomegranate seeds and toss with vinaigrette to coat.  Add the almonds and cheese and lightly toss again.

MAKES:  8 servings