Kale and Brussels Sprouts Salad - Plant Based Cooking

Ingredients

• 2 bunches Tuscan kale (center stem discarded, thinly sliced)
• 12 ounces brussels sprouts (trimmed, finely grated or shredded with a knife)
• 1/3 cup walnuts (coarsely chopped)
• 1/4 cup fresh lemon juice
• 2 tbsp yellow mustard (or dijon)
• 1 tbsp minced shallot
• 1 small garlic clove (finely grated)
• 1/3 tsp salt (optional)
• freshly ground black pepper