Instructions

1. Chop the bacon into small pieces and fry in a frying pan until cooked and crisp.
2. Next you will need to thinly slice the brussels sprouts. The easiest and quickest way I found of doing this was in the food processor, using the slicer attachment but you could also do it by hand with a sharp knife. Once the sprouts have all been sliced, slice the scallions in the same way.
3. In a bowl arrange the bacon, sprouts, scallions, grated parmesan, flaked almonds and pomegranate seeds. You can mix them altogether at this stage but personally I would bring the salad to the table like this as it looks like impressive. You can then toss all the ingredients immediately before serving.
4. To make the vinaigrette blend the pomegranate seeds, olive oil, white wine vinegar, honey, mustard and salt and pepper together in a blender. If the dressing is too thick add a little more oil and vinegar until it reaches your desired consistency.
5. The vinaigrette can be served mixed into the salad or on the side.