A quick, simple, colorful salad to present as an appetizer or side dish. Healthful with a combination of raw Brussels sprouts, avocado, pomegranate seeds and toasted pine nuts, in a singular lemon vinaigrette.
Working with half the pomegranate and placing it over the salad bowl, pick the skin on the sides to expose a cluster of seeds in between the white membranes. This way you can easily detach each individual seed. Be gentle, as the seeds can be crushed and burst.
Toast the pine nuts in a dry skillet over medium low – low heat. This is the tricky part of preparing this dish as you must devote your attention to this task only at this time. It might seem slow at first, but just watch and occasionally toss the nuts around as they slowly begin to turn golden brown. The darker they become, the more intense the nutty flavor they develop, but they should not burn.
The moment they are ready, stop the heat and transfer to a room temperature dish. This is the crucial moment where a few extra seconds will burn the nuts. The oil content of the pine nuts is high, and once they reach a certain temperature it is just a matter of seconds before they burn.Prepare a light lemon vinaigrette by placing the savory or thyme leaves, in a small bowl with the lemon juice, olive oil, salt and pepper.