Pairs best with Ridgecrest Estate Grüner Veltliner. "Grüner means green in English and is the perfect pairing for Brussels sprouts, asparagus, and all the green goodness in this salad!"
Ingredients
1/2 cup bulgur, quinoa, or couscous
1/4 cup EVOO (extra virgin olive oil - can sub avocado oil)
2 TBSP fresh Lime Juice + zest
1 tsp local honey (can sub maple syrup or agave nectar to make Vegan)
Salt & Pepper to taste
1 pound Brussels sprouts, shaved
4 garlic chives (can sub regular shives or scallions), thinly sliced
1/2 cup mint leaves, chopped
1/2 cup Italian parsley, chopped
1 cup pomegranate seeds
1/4 cup pistachios, roasted and chopped
1/4 cup pepitas (pumpkin seeds), roasted
Directions
Prepare the 1/2 cup bulgur, quinoa or couscous per the instructions on the box/label. When done cooking put in strainer and set aside to let dry while you prepare the rest of the salad. This might be a good time to open and pour a glass of Grüner! ;-)
In a large mixing bowl, whisk the lime juice, lime zest, local honey, EVOO, salt (~ 1tsp), and several grinds of black pepper (~1 tsp) until combined and emulsified.
Trim and thinly slice brussels sprouts (or shred using a mandolin), add to the bowl, and mix to coat in the dressing.
Add the cooked grain to the bowl, along with the chives, mint, Italian parsley, and pomegranate seeds; toss to combine. Taste and season with salt and pepper as needed. Stir in the pistachios & pepitas just before serving.
Serve with a perfectly chilled glass of Ridgecrest Estate Grüner Veltliner
