Shredded kale and brussels sprout salad - chinese grandma

Ingredients

• 1/4 cup fresh lemon juice (about 1 1/2 lemons)
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely minced
• 1/4 teaspoon kosher salt plus more for seasoning
• Freshly ground black pepper
• 2 large bunches of Tuscan kale (about 1 1/2 pounds total)
• 12 ounces brussels sprouts
• 1/2 cup extra-virgin olive oil, divided
• 1/3 cup almonds with skins, coarsely chopped
• 1 cup finely grated Pecorino cheese
• 1/2 cup dried cranberries