Ensalada tibia de coles de Bruselas con granada y queso de cabra

Ingredientes

• 1 pound Brussels sprouts, tough end removed, quartered, and outer leaves separated from the core
• 2 garlic cloves, chopped
• 1 tablespoon avocado oil, or cooking oil of choice
• 2 1/2 tablespoons fresh orange juice
• 1/2 tablespoon extra virgin olive oil
• 3/4 teaspoon dijon mustard
• 1/3 cup pomegranate seeds
• 1/3 cup crumbled goat cheese

Preparación

1. 1

   To prepare the Brussels sprouts, first you want to cut off the rough end and discard it. Next, quarter it, and pull away the outer leaves from the core.

2. 2

   In a large skillet, heat the avocado oil over medium heat. Add the Brussels sprouts and garlic to the pan and cook until the leaves are wilted and the cores are crisp tender and everything is nicely browned, about 8-10 minutes.

3. 3

   Meanwhile, in a small bowl whisk together the orange juice, olive oil, and mustard.

4. 4

   Transfer the cooked Brussels Sprouts to a serving bowl. Drizzle with the orange dressing and then top with the pomegranate seeds and goat cheese. Serve immediately. Enjoy!