Sprout & Pomegranate Winter Salad

Ingredients: (Makes 4)

• Orange Juice 1 large orange
• White Wine Vinegar 1 tbsp
• Sugar 2 tsp
• Salt ½ tsp
• Orange 1, large
• Brussel Sprouts 300g or 10.6oz
• Pomegranate 250g or 8.8oz
• Red Chicory 140g or 5oz
• Olive Oil 2 tbsp
• Fresh Parsley 25g or 0.9oz
• Parmesan Cheese 20g or 0.7oz

Instructions:

Thinly slice the Brussels sprouts using a sharp knife or mandoline and place them
in a bowl. Add the salt and ¼ of the orange juice. Toss and let sit for 5–10 minutes
to allow the sprouts to soften slightly.

In a large mixing bowl, combine the remaining orange juice, orange segments, ⅔
of the pomegranate seeds, sherry vinegar, caster sugar, and olive oil. Stir well to
create the dressing.

Add the softened sprouts, red chicory leaves, and parsley to the bowl with the
dressing. Toss everything together gently but thoroughly.

Transfer the salad to a serving platter. Scatter the remaining pomegranate seeds
over the top, drizzle with a little extra olive oil, and finish with Parmigiano Reggiano
shavings if desired.