12 Brussels sprouts, washed, stems cut off, and sliced thin
2 golden beets, wrapped in foil and roasted until tender, peeled and cut thin
1 head Swiss Chard, washed, stemmed, and chopped
1/4 C pomegranate seeds
1/4 C toasted walnuts, chopped
Dressing:
1 clove garlic, peeled
1 shallot, peeled
1 thin slice ginger peeled
1 t Dijon mustard
3 T blackberry (or other fruit) vinegar
1/3 C olive oil
1/4 C mayonnaise
salt and pepper to taste
Place all the vegetables in a large bowl. Combine the dressing ingredients in a blender or food processor and blend until smooth. Add enough dressing to coat the vegetables. Cover and let the salad sit in the fridge for about an hour before serving. This will help soften the Brussels sprouts. When ready to serve garnish with toasted walnuts.
Serves 8
