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Kale Salad with Brussels Sprouts, Apples, and Hazelnuts recipe | Epicurious.com Kale Salad with Brussels Sprouts, Apples, and Hazelnuts

Ingredients

• 2/3 cup hazelnuts (3 ounces)
• 1/4 cup fresh lemon juice (from 1 large lemon)
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped shallot (about 1 medium)
• 1 small garlic clove, finely grated
• Kosher salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
• 3/4 pound Brussels sprouts, trimmed, thinly sliced
• 2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
• 1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
• 6 radishes, halved, thinly sliced

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