Brussel Sprout and Kale Salad – Keep Well Society

Ingredients

• 2 tbsp fresh lemon juice
• 1 tbsp dijon mustard
• 2 tsp minced shallot
• 1 small garlic clove, grated
• ¼ tsp salt
• ⅛ tsp ground black pepper
• ⅓ cup extra virgin olive oild
• 1 bunch baby kale (all centre stems discarded including on leaves) thinly slice leaves, rinse well, let drain.
• 15 medium brussel sprouts, trimmed, and sliced very thinly
• ⅓ cup almonds, toasted and coarsley chopped
• ½ cup finely graded Pecorino, Asiago, Parmesan or other hard cheese