2tbsppomegranate arils,can also substitute fresh cranberries
4tbsporange citrus vinaigrette,recipe follows
2tbspfresh cilantro leaves
2tbspfresh grated Parmesan cheese
For the Pickled Red Onions-
1cupred wine vinegar
1/2tspground black pepper
1/2tbspdried red pepper flakes
1large red onion,thinly sliced, separated
For the Orange Citrus Vinaigrette-
1/4cuporange champagne vinegar,pomegranate vinegar would work well too
1/2cupextra virgin olive oil
1tbspfresh lemon juice
For the Pickled Red Onions- (can be made up to 24 hours in advance)
Combine vinegar, 1/2 cup water, sugar, oregano, salt, black pepper, red pepper, cloves and bay leaves in a medium pot and heat over medium-high heat.
Once the mixture begins to boil, carefully add the red onions, stirring well to cover all the onions with vinegar mixture.
Bring back to boil, stirring again, then reduce heat to just below boil and cook onions until tender, about 5 minutes.
Remove pot from the heat and cover. Allow onions to cool down completely, remove the bay leaves, about an hour, then transfer to a covered container and place in refrigerator up to 24 hours in advance.
For the Vinaigrette-
In a glass jar, combine all ingredients and add lid. Shake until all ingredients are blended.
For the sprouts salad-
Using a high sided saute pan, preheat vegetable oil over medium high heat. Cut the stems off the Brussels sprouts and cut each sprout in half- top to bottom.
When the oil just begins to smoke, CAREFULLY add the sprouts. The sprouts will splatter as they hit the oil.
Saute until the sprouts begin to brown slightly, about 3 minutes. With a slotted spoon, remove the sprouts and allow to cool on a paper towel lined plate, allowing to drain.
Place the kale and frisee in a larger mixing bowl. Using a pizza cutter, cut through the lettuce, shredding it into smaller bite-sized pieces.
Add the fried sprouts pickled red onions, parsley leaves and radishes and toss lightly. Drizzle with vinaigrette dressing and toss lightly again.
Add the cilantro and divide mixture to 2 large plates. Sprinkle the pomegranate arils on top of the salad.