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
