Kale Salad with Brussels Sprouts and Toasted Almonds

De-stem and thinly slice the Tuscan Kale (1 bunch) .

Cut the woody ends off off the Brussels Sprouts (12) . Rinse the brussel sprouts in a bowl of water and dry them. Cut into fine slices.

Use 1 tbsp of Extra-Virgin Olive Oil (1/2 cup) to toast the almonds for 2 to 3 minutes over medium-high heat. Transfer the nuts to a paper towel lined plate and sprinkle with some fine sea salt.

Add the juice from Lemons (1 1/4) to the Shallots (1 Tbsp) , Garlic (1 clove) , Dijon Mustard (2 Tbsp) , Sea Salt (1/4 tsp) , and Ground Black Pepper (to taste) . Whisk to combine. Slowly whisk the remaining olive oil.

Keep adding the dressing to taste as you massage it. Add Almonds (1/3 cup) and Pecorino Romano Cheese (3/4 cup) and serve!