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Ingredients
  • 1 pound Brussels Sprouts
  • 1 bunch Tuscan kale, stemmed and leaves thinly sliced
  • 1 lemon, juiced
  • 2 to 3 tablespoons red wine vinegar
  • ½ cup olive oil
  • 2 tablespoons minced shallot
  • 3 cloves garlic, minced
  • Coarse salt and freshly cracked black pepper to taste
  • ½ cup pomegranate seeds
  • 1 avocado, diced
  • 1 cup candied walnuts, chopped
  • Shaved Parmesan cheese for garnish
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