For the salad: Remove the outer leaves of the Brussels spouts and rinse under cold water. Trim the stems and cut in half.
Bring a large pot of lightly salted water to a boil. In a large bowl make an ice bath. Blanch the Brussels sprouts for 2 minutes. Remove from the water and submerge in the ice bath. Drain and place the Brussels sprouts on a towel-lined baking sheet and pat dry.
Heat a large cast-iron grill pan over medium-high heat.
In a large mixing bowl, whisk together the olive oil, garlic, mustard powder, paprika, 2 teaspoons salt and some pepper. Add the Brussels sprouts to the bowl and toss to coat. Reserve the marinade for a later use.
Place the Brussels sprouts cut-side down on the hot grill and cook until slightly charred, 3 to 4 minutes. Flip and cook until the Brussels sprouts are cooked through but still have a semi-firm bite, 3 to 4 minutes. Set aside to cool.
Preheat the oven to 350 degrees F.
Spread the pecans in an even layer on a baking sheet and toast on the center rack of the oven for 8 minutes.
For the dressing: In a medium mixing bowl, add the vinegar, salt, pepper and shallots. Gradually whisk 1/2 cup of the reserved marinade in a steady stream until emulsified.
Place the cooled Brussels sprouts in a serving bowl or on a platter. Add the toasted pecans and pomegranate seeds, and then toss the salad with the dressing. Top with the blue cheese and season with some salt and pepper to serve.
Recipe courtesy of Dean McDermott and Tori Spelling