Kale and Brussels Slaw with Quinoa

Ingredients

• tablespoon schopped shallots
• 1/4 cup apple cider vinegar
• tablespoon sfresh lemon juice
• teaspoon maple syrup
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup roughly chopped hazelnuts
• tablespoon scan e sugar
• pinch cayenne pepper
• small bunch es lacinato (dinosaur) kale, stems removed
• 1/2 pound Brussels sprouts
• 3/4 cup cooked and cooled quinoa
• 2/3 cup pomegranate seeds
• green onions, thinly slice d
• 2/3 cup shaved Parmesan cheese, plus more for garnish
• Reynolds Wrap® Aluminum Foil

Instructions

1. In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
2. Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
3. In a non stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
4. Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.