Brussels Sprout Salad With Pomegranate Seeds, Pecorino Cheese, And Honey Roasted

• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons champagne vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon grated lemon zest
• 1 teaspoon whole-grain mustard
• 1 small clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 pound Brussels sprouts, blanched and leaves only (31/2 cups leaves)
• 1/2 cup pomegranate seeds
• 2 tablespoons honey roasted shaved almonds
• pecorino cheese, shaved

1. Make the dressing: Whisk the olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
2. Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
3. Make the salad: Blanch the brussels sprout leaves for 5 minutes and immediately put in ice water to stop cooking. Peel leaves off and put in a bowl.
4. Toss the Brussels sprout leaves, pomegranate seeds, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the pecorino and season with pepper.

extravirgin olive oil, honey, champagne vinegar, lemon juice, lemon zest, wholegrain mustard, clove garlic, kosher salt, brussels, pomegranate seeds, honey, pecorino cheese

Taken from food52.com/recipes/31892-brussels-sprout-salad-with-pomegranate-seeds-pecorino-cheese-and-honey-roasted (may not work)