Fried goat cheese. You don't have to say much more to get me excited. Honestly? You could put fried goat cheese on an anchovy sandwich and I'd devour it (er, actually, that sounds kind of good...) See? I told you. This salad features raw Brussels sprouts, which, in all honesty, aren't something I would eat normally. Cooked Brussels I can do and love, but raw they tend to take on a kind of cabbage-like bitterness that is somewhat off-putting. Similar to kale, as much as raw kale salads are all the rage right now, I do my best to avoid them. But this salad brings together a brilliant combination of sweet pomegranate seeds and warm, fried goat cheese that, together, cancel out any notes of Brussels bitterness that might still linger. Not to mention it's downright gorgeous, which might be what drew me in when I first saw it on Pinterest (that and, well, the fried goat cheese). We added a bit of honey to the dressing, and I think it could do with double the amount of goat cheese (because

Share: