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Shaved Brussels Sprouts with Pomegranate Orange Vinaigrette and Pecans
Ingredients
  • 2 navel oranges
  • subheading: Vinaigrette:
  • 3 tablespoons aged sherry vinegar
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon finely grated orange zest
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • subheading: Salad:
  • 1 ½ pounds Brussels sprouts, tough outer leaves removed, thinly sliced or shredded in a food processor
  • ¼ cup pomegranate seeds
  • ½ cup toasted pecans, chopped
Steps
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