Dressing
2 tbsp minced green onion
2 tbsp Dijon mustard
pinch of salt
1/4 cup lemon juice
1 1/2 tsp lemon zest
1 tbsp honey
1/4 cup olive oil
Salad
4 cups shredded Romaine lettuce
4 cups finely shredded Brussels sprouts
1/2 cup sliced almonds, toasted (3-4 minutes at 350°)
1/2 cup pomegranate seeds
Whisk all salad ingredients together in a small jar. Shake well and refrigerate to blend flavors.
Toss the lettuce and Brussels sprouts together. Toss lightly with dressing until just coated. Sprinkle the pomegranate seeds and the almonds over the top. Serve immediately.
