Winter Kale Salad with Apples and Cheddar - Tiny Red Kitchen

Ingredients

• 1 bunch Tuscan kale (sliced into thin ribbons)
• 1/2 pound Brussels sprouts (core removed, thinly sliced)
• 1 Honeycrisp apple (cored, seeded, thinly sliced)
• 2 ounces sharp white cheddar cheese (shredded or thinly sliced)
• 1/4 cup roasted and salted sunflower seeds
• 1/4 cup good quality olive oil
• Juice and zest of 2 lemons
• 1 small shallot (minced)
• 1 teaspoon Dijon mustard
• 2 cloves garlic (grated)