Kale & Brussels sprout salad with toasted almonds & parmesan

Lemon juice, fresh	¼ cup
Dijon mustard	2 tablespoons
Honey	2 teaspoons
Shallot, minced	3 tablespoons
Garlic, pressed	3 cloves
Salt, fine sea
Pepper, freshly ground
Olive oil, extra virgin	½ cup
Kale, Tuscan, center stem discarded, thinly sliced	1 bunch
Brussels sprouts, trimmed, shredded	1 ½ cups
Almonds, slivered, toasted	½ cup
Parmesan, shaved	1 cup

1. In a medium bowl, combine the juice, mustard, honey, shallot, garlic, salt, and pepper; set aside for 10 minutes. 
2. In a thin stream, whisk in the oil. 
3. Toss the kale and sprouts together in a large bowl. 
4. Drizzle the dressing over, add the almonds and cheese, and toss to coat. 
5. Adjust seasonings as needed, and serve.

Recipe adapted from Garden of Eating.