Toast walnuts in oven at 350° until slightly golden. DO NOT over cook them. Once you can smell them, they're done. Often only 3-6 minutes. Watch closely! (Set aside to cool)
Langkah 2
Trim the ends off of the Brussels and remove outer leaves. Cut in half and slice thinly to create a 'shaved' texture. You can use a mandoline if needed, however Brussels are often too small to use a mandoline efficiently.
Langkah 3
Toss Brussels into a bowl with cooled Walnuts, Pomegranate seeds, parsley and celery.
Langkah 4
In a mason jar mix together ingredients for vinaigrette and shake until well combined. (You could also use a bowl and whisk for this, I just think the jar method is quick and easy)
Langkah 5
Dress the salad to your liking and transfer to serving platter. Sprinkle the top with crumbled Feta and enjoy!!
Bahan
1 1/2 lb Fresh Brussels Sprouts (Shaved)1 cup Toasted Walnuts (preferably toasted yourself then cooled and crumbled)1 1/4 cup Fresh Pomegranate Seeds3/4 cup Flat Leaf Italian Parsley (Coarsely chopped.)2 stick Fresh Celery (Trimmed and sliced thinly on the diagonal)3/4 cup Crumbled Macedonian Feta (Whichever Feta you prefer, really)Vinaigrette1 pinch Kosher Salt1/2 pinch Freshly Ground Black Pepper5 tbsp Good Olive Oil (May need more, depending on your taste)4 1/2 tbsp Freshly Squeezed Meyer Lemon Juice (Again according to your taste)