By Chef Jo Lusted

1 1/2 lb. Brussels sprouts
1/3 cup pomegranate seeds
1 cup diced pancetta, cooked until crisp and cooled (about 1/3 cup cooked)
1 cup pecorino-Romano cheese, shaved
1/2 cup pine nuts, lightly toasted
1/4 cup olive oil
3 tbsp lemon juice
sea salt and freshly ground black pepper, to taste

1. Holding each Brussels sprout by its stem, cut into 1/8-in. slices using a mandolin or very sharp knife. Discard stems.
2. Gently toss shredded sprouts with pomegranate seeds, pancetta, pecorino, pine nuts, olive oil and lemon juice. Season with sea salt and pepper to taste.

pancetta noun 1 cured pork belly (a.k.a. Italian bacon) dried for at least three months, available rolled or flat and can be spiced with peppercorns, fennel, hot peppers, garlic, etc.