I know how some of you feel about the pesky Brussels Sprouts that I get obsessed with from time to time. I know that some of you think you “don’t like them” (mom, are you reading this?) But, I am telling you that this salad is amazing. You probably wouldn’t even realize that these are Brussels Sprouts– they just read as crunchy and fresh with lots of vibrant texture and earthy flavor.

Then there is the fried goat cheese. Crispy and golden on the outside, and creamy and tangy on the inside.

Oh how I love goat cheese- but FRIED goat cheese is just beyond….

And then there are the beautiful sweet juicy little bursts of pomegranate seeds. Not to mention that they make this salad look incredibly festive and Christmasy with the red and green.

I actually made this salad back at Thanksgiving for this, but I just held onto it for Christmas due to the red and green. But now I feel kind of guilty for holding out on you guys because I have been enjoying versions of this salad for weeks. That’s how good it is, I am eating it over and over again.

But if you do decide that this salad is possibly gorgeous and tasty enough to grace your Holiday table, then you will be pleased with how incredibly beautiful it looks served family style on a platter. Or if you want to get fancy, you could plate the goat cheese balls for each person and top each with a little handful of the shredded Brussels sprouts salad. Ooh-la-la.

I bet that you did not think I would be using that term for Brussels Sprouts, but indeed they are ooh-la-la.

To make this salad, this is what you do:

Shred the Brussels sprouts very, very thinly with a sharp knife. Transfer to a large bowl and dispose of the bottoms.

In a small bowl whisk together the shallots, mustard, oil and vinegar. Season to taste with Kosher salt and black pepper. Set aside.

Beat the egg until fluffy in a small bowl. Put the flour in a small dish. Gently mix together the panko, parsley and salt in a small dish.

Divide the soft goat cheese into 8 even discs.

Lightly dredge the cheese in flour and pat any extra off.

Dredge the cheese through the egg.

Then gently coat the cheese with the panko bread crumb mixture.

In a medium sauté pan, heat the olive oil to medium-high heat. Fry the goat cheese balls until golden brown about 1 1/2 minutes on each side.

Gently toss the shredded Brussels sprouts with the dressing and season to taste with a little kosher salt.

Transfer to a serving platter and top with the goat cheese balls and the pomegranate seeds.