For the Salad

• 1 pound Brussels sprouts, shaved
• 1 bunch lacinato kale, chiffonade
• 2 tablespoons lemon juice, freshly squeezed
• Kosher salt, To Taste
• 2 ounces goat cheese, crumbled
• 3/ 4 cup pomegranate arils, (from about 1 pomegranate)
• Vinaigrette, (recipe below)

Method

• Step 1

  Toss Brussels sprouts and kale in a large mixing bowl. Drizzle with lemon juice and salt, then massage until greens are well coated and slightly softened, about 3 minutes. Mix in goat cheese, pomegranate arils, crispy farro and vinaigrette until well incorporated, then serve

For the Vinaigrette

• 2 teaspoons Wedderspoon Apple Cider Vinegar
• 1 medium shallot, minced
• 1 tablespoon Wedderspoon Manuka Honey
• 2 teaspoons Dijon mustard
• 1/ 2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper, To Taste

Method

• Step 1

  Combine orange juice, Wedderspoon Apple Cider Vinegar, thyme and shallot. Let sit until shallot is slightly softened, at least 10 minutes. Whisk in Wedderspoon Manuka Honey and Dijon mustard until combined. Gradually pour in oil while whisking vigorously to emulsify. Season with salt and pepper, to taste. Dressing can be made up to 5 days ahead.