1/2 cup olive oil
1/4 cup fresh lemon juice
1 tbsp. Dijon mustard
1 small shallot, minced
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
1 pound Brussels sprouts, washed, dried, trimmed and thinly sliced
1 bunch Tuscan kale, washed, dried, center-stem removed, leaves thinly sliced
1/2 cup toasted, slivered almonds
1/2 cup shaved Parmesan cheese
Place olive oil, lemon juice, mustard, shallot, salt and pepper in a mason jar with tight-fitting lid. Shake well to emulsify.
Place sliced sprouts and kale in a large bowl and toss with dressing. Top with cheese and almonds.