For the salad
For the dressing
Slice the brussels sprouts very thin using a food processor with the slicing attachment. You can also use a mandolin or sharp knife if you don’t have a food processor.
In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon, and garlic. Season with salt and pepper and set aside.
Place the shredded brussels sprouts in a large bowl. Add the chopped apple, pomegranate, almonds, and IL Villaggio Piave. Add the dressing and toss well. Season with salt and pepper and serve.