Brussels Sprouts Salad with Hazelnuts, Parmesan, and Pomegranate Molasses Vinaigrette

INGREDIENTS

2 tbsp

freshly squeezed lemon juice

2 tbsp

red wine vinegar

2 tsp

pomegranate molasses

2 tsp

Dijon mustard

1/4 cup

extra virgin olive oil

sea salt

freshly ground black pepper

and 1/2 lbs Brussels sprouts, divided

2 tbsp

extra virgin olive oil

sea salt

freshly ground black pepper

3/4 cup

chopped toasted, skinned hazelnuts

2 1/2 oz

coarsely grated parmigiano-reggiano cheese

1 1/2 tbsp

pomegranate molasses

sea salt

freshly ground black pepper