Method

1. In a small non stick skillet over low heat lightly toast sliced almonds.  Set aside.
2. Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin.  Separate leaves with your fingers and put in a medium bowl.
3. Trim ends off brussel sprouts and discard outer leaves.  Slice paper-thin.  I usually cut the sprout in half lengthwise, then slice each half width wise.  Separate with your fingers and add to the bowl of kale.
4. In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).
5. Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.