What you Need:

-½ cup olive oil

-1/4 cup fresh lemon juice

-2 tablespoons Dijon mustard

-1 tablespoon minced shallot

-1 small garlic clove, finely grated

-1/4 teaspoon sea salt plus more for seasoning

-Freshly ground black pepper

-1 large bunch of kale centre stem discarded, leaves thinly sliced

-12 ounces Brussels sprouts, trimmed, finely shredded with a knife

-1/3 cup Almonds, chopped

-½ cup shaved pecorino

Let’s Get Cooking:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavours meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

Slowly whisk olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.