Ingredients:

 

For dressing:

2 Tbs fresh lemon juice

1 Tbs dijon mustard

1 tsp shallot, finely minced

1 small clove garlic, finely minced

1/8 tsp kosher salt

Pinch black pepper

1/4 c extra virgin olive oil

For salad:

2-3 c thinly sliced kale (approx 1/2 a bunch)

1 lb brussels sprouts, finely shredded using a mandolin or sharp knife

3-4 slices turkey bacon, baked and chopped

1/4 c roasted almonds, chopped*

1/2 c Pecorino cheese, finely grated

 

Directions:

 

Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.

 

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.