Ingredients
14 Brussels Sprouts
1 small, firm-ripe pear
seeds from 1 small pomegranate
1/2 c. walnut halves, toasted
1/3 c. crumbled gorgonzola cheese
4 strips thick sliced bacon, diced
DRESSING
juice from 1 Meyer lemon
1/2 t. Dijon mustard
1/2 t. honey
5 T. walnut oil
salt and pepper to taste
Whisk all ingedients until emulsified.
Preparation
Separate Brussels sprouts leaves. Blanch for 3 seconds in boiling water and refresh with ice water. Cook bacon until crisp. Combine all ingredients and toss with dressing, salt and pepper
