INGREDIENTS
1 lb
brussels sprouts
1/2 cup
pomegranate seeds
1
shallot
1 tsp
grainy mustard
1/4 cup
red wine vinegar
1/4 cup
olive oil
1 serving
kosher salt
8 oz
goat cheese
1
egg
1/2 cup
flour
1 cup
panko bread crumbs
2 tbsp
flat leaf parsley
1/2 tsp
kosher salt
1/4 cup
olive oil