Ingredients
2 tablespoons pomegranate molasses
1 teaspoon Dijon mustard
2 teaspoons agave nectar
1/2 kosher salt
1/4 cup extra virgin olive oil
1 pound Brussels sprouts, shaved thin
1 small bunch Tuscan kale, sliced thinly into ribbons
1/3 cup pomegranate seeds
1/3 cup marcona almonds, roughly chopped
4 ounces gorgonzola dolce, shaved or crumbled *
Preparation
In a large bowl, whisk together the pomegranate molasses, mustard, agave nectar and salt. Drizzle in the olive oil while whisking constantly until the mixture is emulsified. To the bowl, add the brussel sprouts and kale. Toss to coat in the dressing, working the greens a bit roughly with your hands to help soften them.
Fold in the pomegranate seeds and almonds. Top with shaved or crumbled Gorgonzola and serve.
*Cooks Note: To shave the Gorgonzola dolce, place the cheese in the freezer for at least 2 hours. Using a vegetable peeler, shave strips of cheese over the salad. By the time it hits the greens, it will be thawed and ready to eat.
