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Ingredients
US|METRIC
4 SERVINGS
- 1 cup hazelnuts
- 1/4 cup balsamic vinegar (white)
- 2 Tbsp. honey
- 1 tsp. kosher salt
- 1 tsp. Dijon mustard
- 1/4 tsp. freshly ground black pepper
- 1/2 cup olive oil
- 1 bunch kale (ribs removed, leaves torn into bite-size pieces, about 10 cups)
- 1 lb. Brussels sprouts (trimmed and shredded in a food processor, about 6 cups)
- 1 cup pomegranate seeds
- 2 cups butter (and-Herb Croutons)
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