Warm Brussels Sprouts Salad

• For the Salad dressing
• 2 tablespoonlemons, juice , fresh
• 1 teaspoon white wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 2 tablespoons minced shallots
• 1/2 cup extra virgin olive oil
• salt & freshly ground black pepper, to taste
• For the Crispy Sage Leaves
• 20 -24 fresh sage leaves
• neutral oil, for frying
• For the Salad
• 2 tablespoons olive oil, divided
• 4 cups shaved Brussels sprouts
• 1 apple, diced
• 5 ounces kale, roughly chopped
• 1/4 cup pomegranate seeds
• 1/3 cup chopped pecans
• parmesan cheese, for garnish

1. Salad dressing:
2. Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
3. Crispy Sage Leaves:
4. Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
5. Salad:
6. Heat 1 tablespoon olive oil to a 12-inch skillet and saute Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and saute kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.

salad dressing, juice, white wine vinegar, honey, mustard, shallots, extra virgin olive oil, salt, sage, neutral oil, salad, olive oil, brussels, apple, kale, pomegranate seeds, pecans, parmesan cheese

Taken from www.food.com/recipe/warm-brussels-sprouts-salad-533920 (may not work)