In large bowl, whisk together oil, vinegar, mustard, honey, cumin, salt and pepper; set aside.
Bring a large saucepan of water to a boil. Meanwhile, trim off stems from Brussels sprouts. Pull off 2 or 3 outer leaves off; set aside. Cut each sprout, lengthwise, into thin wedges.
Add Brussels sprout wedges into boiling water. Simmer until slightly softened and bright green, about 3 to 3 1/2 min. Add the leaves to the pot; cook another 30 sec.
Drain wedges and leaves. Pour into the bowl of dressing; toss to coat. Transfer to serving platter or bowl. Sprinkle with pomegranate seeds, cheese and parsley, if using
Prepare several hr. ahead by trimming and cutting Brussels sprouts; keep chilled until needed.
Swap in blue cheese in place of the goat or feta cheese. Also, try adding toasted pecan or walnut pieces.