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Kale and Brussels Sprout Salad
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| 2 Tbsp | Dijon mustard |
| 1 Tbsp | minced shallot |
| 1 small | garlic clove, finely grated |
| 1/4 teaspoon | sea salt |
| Freshly ground black pepper | |
| 2 large bunches | Tuscan, (center stem discarded, leaves thinly sliced) |
| 12 ounces | brussels sprouts, (trimmed, finely grated or shredded with a knife) |
| 1/3 cup | toasted almonds, (coarsely chopped) |
1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl.
2. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
3. Sprinkle almonds lightly with salt.
4. Add dressing to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
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