3 pounds Brussels sprouts
1/2 cup extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons mustard powder
2 teaspoons paprika
Freshly ground black pepper
1 cup pecan halves
2/3 cup pomegranate seeds
2/3 cup crumbled blue cheese
1/2 cup sherry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 shallot, minced
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