Kale and Brussels Sprout Salad

I love a great way to put veggies into things, and the higher antioxidants/vitamins/good things, the more I love the veggies.  In theory anyway, since I actually hate brussels sprouts.  Seriously hate.  Even covering them with butter and bacon doesn't typically make them edible in my opinion.  I did cut the recipe in half since it is such a huge amount of food.

Ingredients (serves 8-10):

• 1/4c fresh lemon juice
• 2T dijon mustard
• 1T minced shallot
• 1 garlic clove, finely grated
• 1/4t kosher salt
• ground black pepper
• 2 bunches of kale (about 1.5lbs), center stem discarded and leaves thinly sliced
• 12oz brussels sprouts, finely grated or shredded
• 1T olive oil
• 1/3c almonds, coarsely chopped
• 1c grated pecorino

 Directions:

1. Mix together lemon juice, mustaard, shallot, garlic, salt, and pepper to taste in a bowl.  Set aside to let all the flavors meld together for a while.
2. Toss together the shredded kale and sprouts in a large bowl and set that aside.
3. Put the olive oil in a skillet and toast the almonds, lightly salt after done toasting.
4. Pour the dressing into the bowl of kale and sprouts and toss to coat (a little more olive oil can be added to help here).  Throw in the toasted almonds to garnish.  Top with the pecorino before serving.