For the dressing:
- 4 tablespoons white wine vinegar
- 6 tablespoons lemon juice, freshly squeezed
- 2 small shallot, chopped
- 2 garlic cloves minced
- 8 tablespoons olive oil
- 2 teaspoon Cooking with Greens Go To Seasoning
- 1/4 teaspoon Cooking with Greens onion black pepper
For The Salad:
- 2 pound Brussels Sprouts, shredded
- 1 sweet red apple, thinly sliced
- 1 granny smith apple thinly sliced
- 1 cup dried cranberries
- 1 cup walnuts, lightly roasted
- 1 1/3 cup goat cheese, crumbled
-
Pomegranate seeds for garnish