INGREDIENTS
3 cups
brussels sprouts
3 cups
kale
1 1/2 Cups
pomegranate arils
1/2 Cup
almonds
3 Slices
cooked bacon
1/4 Cup
parmesan cheese
1
orange zest
1
lemon zest
1 Teaspoon
dijon mustard
1 Teaspoon
honey
1 Clove
garlic
1 serving
kosher salt
1/4 Cup
extra virgin olive oil