Spicy Baklouti & Pomegranate Brussel Sprout SaladMissy - Blissbranding Digital Specialist
3 Tbsp. Coronado Taste Of Oils Baklouti Green Chili Pepper Extra Virgin Olive Oil
2 or 3 large shallots, thinly sliced
2 cloves garlic, finely minced or pressed
2 (12 oz. packages) shredded Brussels sprouts
1 pear, sliced into thin strips
1⁄4 cup toasted pine nuts
1⁄4 cup fresh pomegranate seeds
For the Pomegranate Vinaigrette
1/4 cup Coronado Taste of Oils Pomegranate Balsamic
1 Tsp. Dijon Mustard (available at Seasons)
Salt & pepper to taste
To make the vinaigrette, pour all vinaigrette ingredients into a small salad shaker.
Put on the lid and shake vigorously until well blended.
Taste and adjust seasoning.*
In a large bowl, add half the shredded sprouts, pear, half the pomegranate seeds and half the pine nuts.
Toss well to combine.
Pour a few tablespoons pomegranate vinaigrette over the salad and toss to coat.
Heat 1 tablespoon Coronado Taste of Oils Baklouti Green Chili pepper extra virgin olive oil in a skillet over medium-high heat.
Add the shallots and sautée until light golden brown, 1-2 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add 2 remaining tablespoons olive oil and the other half of the shredded Brussels sprouts to the skillet; season
with salt and black pepper; cook, stirring occasionally, until the sprouts have softened and browned slightly, 5-7
Add the warm mixture to the salad bowl.
Pour a couple more tablespoons Coronado Taste of Oils Pomegranate Balsamic over the salad and toss well to combine.
Garnish with pine nuts and pomegranate seeds.
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