Prep Instructions Recipe Ingredients 4 cups shaved Brussels sprouts (or sub 6 cups chopped kale), 1/3 cup extra-virgin olive oil, 3 tablespoons champagne vinegar (or sub apple cider vinegar), 1 tablespoon fresh lemon juice, 2 tablespoons honey, 1 1/2 teaspoons Dijon mustard, 1/2 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1 orange peeled and sliced into horizontal rounds, 1/2 cup pomegranate arils (or sub dried cranberries), 1/2 cup toasted hazelnuts or pecans, 1/3 cup grated parmesan cheese or crumbled feta, optional Cooking Instructions Preparation Trim off the stem from bottom of
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