Remove the leaves of the kale from the stems and compost the stems. Finely chop the leaves and place them in a large salad bowl. Quickly massage the kale by squeezing the kale a few times. Trim the bottom off the Brussels sprouts. Using a mandoline or very sharp knife, thinly slice the Brussels sprouts. Add them to the bowl with the kale. Roughly chop the almonds and add them and the shredded cheese to the bowl.
To make the dressing, combine the shallots, Dijon and lemon juice to a small bowl and stir to combine. While stirring, drizzle in the olive oil and mix until emulsified. Add salt and pepper to taste. Drizzle the dressing over the salad and toss until well coated. Add salt and pepper if needed. Dig in!
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