8ouncesBrussels sproutsabout 20, bottom and outer leaves trimmed
1smallbunch Italian kale
2ouncesshredded pecorino cheeseor parmesan cheese
1ouncetoasted, salted almondscoarsely chopped
Prepare the dressing in the bottom of a large bowl - it's easier to toss it into the greens from the bottom. Whisk the shallot, mustard and lemon juice together, then slowly drizzle in the olive oil and whisk until emulsified. Season to taste with salt and freshly ground black pepper.
Using a sharp knife (or the slicing blade of your food processor), thinly slice the Brussels sprouts and kale leaves. Add to the dressing in the salad bowl and toss to coat. Add about half of the shredded pecorino and toss again. Top with remaining pecorino and almonds; serve.