1 pound fresh Brussels sprouts
1/2 cup toasted walnuts
1/3 cup pomegranate seeds
Dressing:
3 tablespoons walnut oil
1 tablespoon pomegranate concentrate or red wine vinegar
Sea salt and freshly ground pepper
- Trim the ends of the sprouts and quarter them. Steam over boiling water until tender, 10 to 15 minutes. Allow them to cool in a bowl.
- Toast the walnuts in a 350 degree oven for 10 minutes. Cool and coarsely chop them.
- Combine the dressing ingredients in a covered jar, shake well, season with salt and pepper to taste.
- Toss the cooled sprouts with 2 tablespoons of the dressing. Toss the nuts with a teaspoon of dressing and sprinkle them over the sprouts. Sprinkle on the pomegranate seeds and drizzle on the remaining dressing.
- Hold this dish for an hour or two at room temperature or serve immediately.
