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 tsp
dijon mustard
1 tsp
honey
1 clove
garlic
1 serving
kosher salt
1 serving
black pepper
1/4 cup
extra virgin olive oil