Ingredients

Zest of 1 lemon (1 tsp)

1 1/2 Tbs lemon juice

1/2 tsp Dijon mustard

3 Tbs olive oil

salt & pepper

1 lb brussels sprouts, washed, trimmed, leaves separated

1/2 cup pecan halves or large pieces

1 11 oz can mandarin oranges, drained

pomegranate seeds (optional)

Preparation

  1. Whisk lemon zest, lemon juice, and Dijon mustard in small bowl. Gradually add oil, whisking to blend well. Season with salt & pepper.
  2. Places brussels sprout leaves in serving bowl. Toss with 3/4 dressing to coat leaves well. Add pecans, oranges and remaining dressing and toss gently.
  3. Sprinkle with pomegranate seeds, if using.