TO MAKE THE DRESSING

1. In a mixing bowl combine tahini paste, red miso and apple cider vinegar, mix into a smooth paste then add water until dressing reaches desired consistency, it may require a little bit more water. Add freshly ground black pepper and toasted black sesame seed. Set aside. 

MAKE THE SALAD

1. Rinse brussels sprouts and cut off a small piece of the stem end, then peel off a few good-looking outer leaves and reserve them.
2. In salty boiling water blanch the brussels sprouts for about 2 minutes, then immediately shock them into ice water to stop further cooking. In the same boiling water quickly blanch reserved outer leaves for 20 seconds then shock them into ice water as well. Drain the brussels sprouts and leaves and remove excess water with a salad spinner.
3. Cut the brussels sprouts in half and lightly brown them cut side down on a hot pan with extra virgin olive oil, you can brown half of the sprouts or all of them, browned sprouts combined with the blanched ones will add another dimension of flavor to your salad.
4. Dice apple and toss in lemon juice to prevent it from oxidizing.
5. Finely slice red and white endive.
6. Place all ingredients in a large mixing bowl, browned and blanched brussels sprouts, leaves, baby spinach, diced apple, sliced red and white endive and cranberries. Add miso and sesame dressing and mix gently, right before serving.
7. Divide between two salad bowls, garnished with pomegranate seed and toasted black sesame seeds.