Serves 4-6 (314-209 calories)
6 oz. Baby Kale – roughly chopped
9 oz. Brussels Sprouts
1/3 cup sliced almonds (skin on)
1/3 cup dried Cherries – roughly chopped
½ cup finely grated Parmesan cheese
Process Brussels sprouts in a Cuisinart with the grating blade until finely grated. Combine grated Brussels sprouts with chopped Kale. Toss with Parmesan cheese, almonds and chopped dried cherries.
¼ cup fresh lemon juice
1 Tablespoon honey mustard
1 Tablespoon minced shallot
1 small garlic clove – pressed
¼ teaspoon Kosher salt
¼ cup olive oil
Whisk lemon juice and honey mustard until fully combined. Add shallot, garlic, salt and olive oil and whisk until fully combined.
Drizzle vinaigrette over salad and gently toss.