Start by making the dressing. In a small bowl whisk together the garlic, EVOO, ACV, lemon juice, honey, dijon, salt and pepper. Taste for seasoning then set aside until needed.
Next cut the ends off the sprouts then thinly shave with a knife OR using a food processor thinly shave with the round blade attachment.
Place in a large bowl along with the chopped walnuts, dried cherries, pomegranate seeds and dill. Toss then add in the dressing and toss again. Lastly crumble in the feta, taste for seasoning then serve in a shallow bowl.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell