Shaved Brussel Sprout Salad, Unfiltered Apple Cider Vinaigrette, Pomegranate, Capriole's Old Kentucky Tomme, Caramelized Walnut
1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup Spanish caramelized walnuts or toasted walnuts (3 1/2 oz) (Miticia Brand)
1/4 cup olive oil
3 tablespoons unfiltered apple cider vinegar(Bragg's is my favorite brand)
¼ cup shaved Capriole's Old Kentucky Tomme
Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
Seeds from 1 Pomegranate