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Bacon and Brussels Sprout Orecchiette
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  • 1 teaspoon kosher salt, plus additional for seasoning pasta water
  • 1 pound orecchiette
  • 1 pound Brussels sprouts, separated into leaves
  • 1 pound apple wood smoked bacon, chopped
  • 1 cup freshly grated Parmesan
  • ¾ cup extra-virgin olive oil
  • ⅓ cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • ½ cup pomegranate seeds
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