#1,251: Kale and Brussel Sprout Salad

This recipe was supposed to have bacon and Pecorino cheese on it.  Both of which are my favorite things and would seriously make this salad even better.  But I didn't want to start making bacon and I currently am not eating cheese so I was left to add just a tiny bit of cashews and red onion on mine.  It was still really, really good.  I will be eating this again tomorrow, so that's a good sign!  But if you make this, please add the bacon and cheese....you will thank me for it! 

For dressing:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil

For salad:
2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped
1/4 c roasted almonds, chopped
1/2 c Pecorino cheese, finely grated

Combine all dressing ingredients in a small bowl and mix. Add in olive oil, whisking until combined.  Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.