What you need:
2 cups of kale, destemmed and in small pieces
1 cup brussels sprouts, sliced
2 shallot cloves, minced
3 T olive oil
1 T dijon mustard
1/2 cup sliverd/sliced almonds
How you put it together!
Mix brussels sprouts and kale in a large mixing bowl. Lightly season with salt and pepper.
Finely chop, or mince shallot and put in a small, separate bowl.
Add olive oil and dijon mustard to shallots.
This will be your dressing! I chose to use a lemon olive oil to add a bit of zest. The dressing will be gloppy as the oil doesn't fully mix with the dijon mustard, but this is okay!
Take the dressing and pour onto the kale and brussels sprouts. Use your hands to massage the dressing into each leaf and crevise of the sprouts. This will make a consistent, not over-powering flavor!
Take almonds and put them in a small pan on medium heat. Be careful when browning these because they do so quickly.
You must constantly stir the pan or shake so each side gets a little heat, but not too much as to burn! (This can also be done on a cookie sheet in the oven or toaster oven.)
Sprinkle the almonds over the top of the salad. The heat, crunchiness and flavor of the almonds adds another dimension and makes for an incredibly tasty salad!