Ingredients:

  • 120 g Pecan Halves (4 oz / approx. 1 cup)
  • 15 ml Maple Syrup (Grade A or B, 1 tablespoon) for nuts
  • Pinch Fine Sea Salt (for nuts)
  • 80 g Unsalted Butter (5 ½ tablespoons / ⅓ cup)
  • 1 small Shallot, finely minced (approx. 20 g)
  • 60 ml Apple Cider Vinegar (4 tablespoons)
  • 30 ml Pure Maple Syrup (2 tablespoons) for dressing
  • 5 ml Dijon Mustard (1 teaspoon)
  • 5 ml Fine Sea Salt (½ teaspoon) for dressing
  • Freshly Ground Black Pepper, to taste
  • 450 g Brussels Sprouts (1 pound), trimmed and finely shaved
  • 1 large bunch Lacinato Kale, ribs removed and thinly sliced
  • 120 g Goat Cheese (Chèvre), soft, crumbled (4 oz)
  • 100 g Pomegranate Arils (Seeds) (3.5 oz / approx. ½ cup)
  • Olive Oil (optional, for massaging kale)

Instructions:

  1. Prepare the Candied Pecans: Heat a small dry skillet over medium heat. Add pecans and toast until fragrant (about 3 minutes).
  2. Reduce heat to low. Drizzle the pecans with 1 tablespoon of maple syrup and a pinch of salt. Stir constantly for 1-2 minutes until coated and slightly caramelized.
  3. Spread the pecans immediately onto a parchment-lined tray to cool completely. Once cool, roughly chop them.
  4. Prep the Greens: Using a mandoline or a very sharp knife, shave the trimmed Brussels sprouts as thinly as possible. Place in the large mixing bowl.
  5. Wash the kale, remove the tough central ribs, and thinly slice the leaves.
  6. Massage the Greens: Add the kale to the sprouts. Drizzle with a tiny touch of olive oil (optional) and a pinch of salt. Use your hands to massage the greens firmly for 1–2 minutes to tenderize the kale and remove bitterness.
  7. Create the Brown Butter Vinaigrette: Melt the 80g of butter in a small, light-coloured saucepan over medium heat. The butter will melt, foam, and then begin to form small brown specks at the bottom. Swirl occasionally.
  8. Once the butter smells wonderfully nutty and the specks are a deep golden brown, immediately remove from heat. Do not let it burn.
  9. Stir the finely minced shallot into the warm brown butter and let it sit for 30 seconds to soften slightly.
  10. Carefully pour the warm brown butter mixture into a bowl (leaving behind any overly dark sediment). Whisk in the cider vinegar, the remaining maple syrup, Dijon mustard, salt, and pepper. Taste and adjust acid/sweetness.
  11. Assemble and Dress: Add the crumbled goat cheese, half of the candied pecans, and half of the pomegranate arils to the bowl with the massaged greens.
  12. Just before serving, drizzle the warm brown butter vinaigrette over the salad. Toss gently but thoroughly until all the greens are lightly coated.
  13. Transfer the salad to a serving platter. Garnish with the remaining candied pecans and pomegranate arils for visual appeal. Serve immediately.