2 cup very thinly sliced Brussels sprouts (approx. 30)
1 cup shaved fennel (or celery root)
¼ cup toasted sunflower seeds (or chopped walnuts)
¼ cup chopped persimmons (or 1 tangerine segmented)
Option: Pomegranate seeds for garnish
Juice of one lemon (1 Tbs)
¼ cup olive oil
½ tsp lemon zest
½ tsp Dijon mustard
1/8 tsp. sea salt
1. Slice Brussels sprouts thinly. Remove the outside leaves and stems of fennel. Sliced bulb in half. Slice very thinly avoiding the hard core in the center. Toss with Brussels sprouts.
2. Toast sunflower seeds in frying pan on medium (no oil) and stir for 5-8 minutes until a slight color change and they smell toasted. Or toast walnuts for 5 minutes at 325 degrees oven. Chop coarsely and toss with salad. Add Pomegranate seeds and toss again.
3. Make salad dressing and toss with Brussels sprouts and fennel. Mix well and let it sit for 10 minutes for the sprouts to wilt. Then add remaining ingredients and serve immediately.