Iain Bagwell
Hands-On Time
10 Mins
Total Time
10 Mins
Serves 4

How to Make It

Step 1

In a small bowl, whisk together the shallot, lemon juice, olive oil, salt, honey and lemon zest. Let vinaigrette sit for 7-10 minutes, until shallots are slightly softened.

Step 2

In a large bowl, combine the Brussels sprouts leaves and farro and toss with the vinaigrette. Garnish with pomegranate seeds and ricotta salata.

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