Ingredients

1/2 cup pecans

1 1/2 pounds Brussels sprouts

6 tablespoons of mayonnaise

3 tablespoons Dijon mustard

2 tablespoons honey

6 tablespoons olive oil

1 teaspoon grated orange zest

1/4 cup champagne vinegar

2 tablespoons orange juice

Kosher salt/pepper

1/4 pomegranate seed

Preparation

  1. Preheat the oven to 375. Place the pecans on a baking sheet in one layer and bake until golden, 6-8 minutes. Let cool, chop.

  2. Shred the Brussels sprouts with large grater holes, chop course pieces.

  3. Combine mayo, mustard, honey, oil, and orange zest in large bowl. Whisk to combine. Whisk in the vinegar and orange juices until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt/pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2-4 hours.