BRUSSELS SPROUTS, WALNUTS, POMEGRANATE SEEDS

2 pounds Brussels sprouts, rinsed, ends trimmed
1/4 cup red wine vinegar
1/2 cup walnut oil
Salt and pepper, to taste
1 cup toasted walnuts, coarsely chopped
Seeds from 1/2 pomegranate

Steam the Brussels sprouts for 8 minutes, until just tender. Cool.

Whisk walnut oil into the vinegar in a small bowl and season to taste. Pour this over the cool Brussels sprouts and toss to coat. Add the walnuts and let marinate for 2 hours or overnight.

Toss in pomegranate seeds and serve at room temperature.