In a glass jar with a tight fitting lid combine ¼ cup of apple cider vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of minced shallot, a pinch of flake salt, a pinch of freshly ground black pepper, and ½ cup of extra-virgin olive oil.
Seal tightly and shake to emulsify. Set aside. Alternately, in a medium-sized bowl add the first five ingredients then slowly whisk in the olive oil to emulsify.
Thoroughly wash 1 bunch of collard greens, 1 pound of Brussels sprouts, 1 Honeycrisp apple under cool, running, drinkable water.
Cut out the center rib of each collard leaf. Stack the leaves and cut crosswise into very thin strips. Set aside.
Trim each Brussels sprout then place in a food processor and pulse. Set aside.
Chop the apple into ½-inch pieces. Set aside.
In a large bowl, combine the collard greens, Brussels sprouts, apple, 4 ounces of finely grated Parmigiano-Reggiano, ½ cup of pecans, and 1 cup of pomegranate seeds.
Add half the vinaigrette to the large bowl and gently toss to coat all the ingredients. Eat up, Mama!
Keep the extra vinaigrette covered in the refrigerator for up to a week. Let the salad dressing come to room temperature before shaking and tossing with your greens. Your future self will thank you kindly.