Wash and chop lettuce, setting aside. Using a chef’s knife, cut ends off of Brussels sprouts, and discard. Peel away the leaves of the sprouts and roughly shred the leaves with your knife.
Using the same knife, cut the pomegranate into quarters, and with your fingers, remove the seeds.
Peel the orange and dice into bite sized pieces.
Combine all ingredients into two bowls, and top lettuce and sprouts with orange segments, pomegranate seeds, parmesan cheese, and season with salt and pepper. Top with STAR Red Wine Vinegar and Extra Virgin Olive Oil for a dressing.
Recipe developed by: http://www.countrycleaver.com
Prep Time: 15 mins
Total Time: 15 mins
Time: 30 minsServes: 4
Time: 30 minsServes: 14
Time: 30 minsServes: 6
Time: 20 minsServes: 6-8