Shaved Brussels Sprout Salad

Make Shaved Brussels Sprout Salad: a bright, crunchy salad with pear, pomegranate, pepitas, and creamy goat cheese.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced shallots
• 2 teaspoons Dijon mustard
• 3 tablespoons apple cider vinegar
• 4 cups thinly shredded Brussels sprouts (12 oz total*)
• 1/4 teaspoon kosher salt and black pepper (to taste)
• 1 large ripe red pear (cored and diced)
• 3/4 cup pomegranate seeds
• 1/4 cup pepitas (toasted)
• 1/4 cup crumbled goat cheese (or feta)

Instructions

Step 1: Whisk the dressing

In a small bowl or jar, whisk together extra-virgin olive oil, Dijon mustard, minced shallot and apple cider vinegar with a pinch of kosher salt and freshly cracked black pepper until the mixture is slightly emulsified and glossy. The dressing should be silky and thin enough to coat leaves, with tiny flecks of shallot and mustard suspended in the oil-vinegar emulsion.

Step 2: Dress and toss the sprouts

Place the thinly shredded Brussels sprouts in a large mixing bowl, pour the prepared dressing over them, add the measured 1/4 teaspoon kosher salt and a few grinds of black pepper, then toss vigorously until each ribbon is lightly coated and just starting to soften. The sprouts will appear bright chartreuse with a delicate sheen from the dressing and tiny mustard-speckled droplets clinging to the leaves.

Step 3: Transfer, finish and serve

Transfer the dressed shredded sprouts to a large rustic speckled white serving bowl, then top and gently fold in the diced ripe red pear, glistening pomegranate seeds, toasted pepitas and crumbled goat cheese. Aim for an even scatter so the crunchy seeds and jewel-like pomegranate burst against the pale green base; the goat cheese should sit in soft, creamy clusters. Serve with a pair of polished serving utensils beside the bowl on a soft muted pink napkin for warmth.

Notes

• Toast pepitas just until fragrant to boost their flavor.
• Shave Brussels sprouts very thin for the best texture.
• Keep dressing separate if making ahead to avoid soggy leaves.
• Use ripe but firm pears to prevent them from becoming mushy.
• Add a splash of extra vinegar or oil before serving leftovers to refresh flavors.