Shaved Brussels Sprouts, Citrus & Pomegranate Salad

Citrus–Champagne vinaigrette

• 2 Tbsp fresh lemon juice
• 3 Tbsp fresh orange juice (including reserved supreming juice)
• 2 Tbsp Champagne vinegar
• 1 small shallot, finely minced (about 2 Tbsp)
• 2 tsp Dijon mustard
• 1 tsp honey
• ½ cup extra-virgin olive oil
• 1 Tbsp minced fresh parsley
• 1 tsp minced fresh thyme
• Kosher salt and black pepper, to taste

Salad

• About 2 dozen large Brussels sprouts (about 1½ lb), trimmed and finely shaved
• Segments from 1 orange
• Segments from 1 grapefruit
• 1 cup toasted walnuts, roughly chopped
• ½ cup pomegranate arils
• ½ cup shaved Pecorino Romano, optional

1. Whisk citrus juices, vinegar, shallot, mustard, honey, herbs, salt, and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust acidity.
2. Shave Brussels sprouts very finely with a sharp knife or slicing attachment. Chill until ready to serve.
3. Twenty minutes before serving, toss sprouts with enough vinaigrette to lightly coat. Just before serving, fold in citrus supremes, walnuts, and pomegranate. Finish with Pecorino, if using, and remaining dressing to taste.
   

CHEF’S NOTE: 
Keep citrus, nuts, and pomegranate separate until service so the salad stays crisp and vibrant. The dressing can be made 2 days ahead.