Ingredients
1 pound Brussels Sprouts
1 bunch Tuscan kale stemmed and leaves thinly sliced
1 lemon juiced
2-3 tablespoons red wine vinegar
1/2 cup olive oil
2 tablespoons minced shallot
3 cloves garlic minced
Coarse salt and freshly cracked black pepper to taste
1/2 cup pomegranate seeds
1 avocado diced
1 cup candied walnuts chopped
Shaved Parmesan cheese for garnish