1.5lb brussels sprouts
1 bunch kale
1 head romaine lettuce
½ cup walnut oil
¼ cup white wine vinegar
2 tsp Dijon mustard
Fresh ground Black pepper
½ cup fresh pomegranate seeds
1 cup chopped walnuts
Shaved Parmesan cheese
Using your food processor, thinly slice the brussels sprouts and add to a large bowl.
Remove the center vein from the kale leaves and julienne the leaves. Add to the bowl.
With a sharp knife cut the romaine into thin bite size strips and add to the bowl.
Toss the greens well and more of any of the greens that you prefer. This is a salad that can be tailored to your personal preference.
In a small bowl combine the walnut oil, vinegar, mustard, honey and season with the salt and pepper to taste.
When you are ready to serve, pour the dressing over the greens and toss. Add the pomegranate seeds, walnuts, and cheese (again add more or less, to your liking) and serve.