INGREDIENTS
1 lb
brussels sprouts
1 tsp
dijon mustard
1 large
egg
2 tbsp
flat leaf parsley
1/2 cup
flour
8 oz
goat cheese
1 tbsp
honey
1/4 cup
olive oil
1 cup
panko bread crumbs
1/2 cup
pomegranate seeds
2 tbsp
red wine vinegar
1/2 tsp
salt
4 servings
salt and pepper
1 tbsp
shallot