4 cups brussel sprouts
1 cup toasted pine nuts
4 tablespoons raspberry vinegar
1/2 tablespoon salt
Freshly ground peper
1/2 cup walnut oil
Seeds of 1 pomegranate
Trim the brussel sprouts and cut an X in their base. Remove the outer leaves. Drop into a large pot of rapidly boiling water. Add salt and bring back tot he boil. Reduce heat and simmer slowly for 5 minutes. Remove from heat and drain. Rinse sprouts quickly in cold water to stop cooking. Cool.
Toast the pine nuts in a skillet being careful not to burn them.
In a small boal combine the vinegar, salt and pepper. Beat rapidly with a wire wisk while adding the walnut oil in a slow steady stream.
When the brussel sprouts are at room temperature, pour the vinaigerette over them and toss to coat evenly. Sprinkle the pine nuts over the sprouts. Marinate at room temperature for at least 2 hours. When ready to serve sprinkle the pomegranate seeds over the sprout.