Shredded Brussel Sprouts Salad

Ingredients

• 3 slice Prosciutto
• 1 head Curly kale
• 950 ml Brussels sprouts
• 1 pcs Pomegranate
• 240 ml Parmesan
• 1 pcs Avocado
• 3 tbsp Salted butter
• 120 ml Hazelnuts
• 70 ml Olive oil
• 60 ml Balsamic vinegar
• 2 tbsp Thyme, fresh
• 1 pcs Orange peel

Method

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. On the prepared baking sheet, arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp. Watch closely.
3. In a large salad bowl, combine the kale and shredded brussels sprouts. Season with salt, pepper, and red pepper flakes.
4. To make the dressing, whisk/shake together olive oil, balsamic vinegar, thyme, salt, pepper, orange zest in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese – toss.
5. Melt together the butter and hazelnuts over medium heat. Cook until the nuts are toasted and the butter is browning. Season with salt, then pour the warm nuts over the salad. Top with avocado and prosciutto. Serve warm or at room temperature.