Warm Brussels Sprouts Salad - cooking recipe

Ingredients

For the Salad dressing
2 tablespoonlemons, juice , fresh
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons minced shallots
1/2 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
For the Crispy Sage Leaves
20 -24 fresh sage leaves
neutral oil, for frying
For the Salad
2 tablespoons olive oil, divided
4 cups shaved Brussels sprouts
1 apple, diced
5 ounces kale, roughly chopped
1/4 cup pomegranate seeds
1/3 cup chopped pecans
parmesan cheese, for garnish

Preparation

Salad dressing:
Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
Crispy Sage Leaves:
Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
Salad:
Heat 1 tablespoon olive oil to a 12-inch skillet and saute Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and saute kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.