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.