Kale and Brussels Slaw with Quinoa Recipe

In a food processor combine the shallots vinegar lemon juice maple syrup olive oil salt and pepper and blend until smooth. Set aside.

Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.

In a non-stick pan over medium heat combine the hazelnuts sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle break them up by hand.

Stem the kale and chop well. Using a mandoline shred the Brussels sprouts discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts quinoa pomegranate seeds green onions and cheese. Dress to your liking and serve immediately.