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Kale & Brussels Sprout Salad With Walnuts, Parmesan & Lemon-Mustard Dressing

Ingredients

• 1 cup walnuts, chopped
• 1 pound brussels sprouts, trimmed, halved and thinly sliced
• 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
• 1 cup coarsely grated or chopped Parmigiano Reggiano
• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/2 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped shallots, from one large shallot
• 1 small clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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