Spicy Baklouti & Pomegranate Brussel Sprout Salad

Ingredients

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

Directions:

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.

Set aside.
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
minutes.
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.