¼ C fresh lemon juice
2 T dijon mustard
2 T minced shallot
4 cloves garlic, grated or finely chopped
2 large bunches tuscan kale, center stem discarded, leaves diced
20 brussels sprouts, trimmed & sliced thinly, the slicing wheel on the food processor works well for this!
2/3 C hazel nuts, coarsly chopped
½ C extra virgin olive oil
salt &freshly ground black pepper
1 pear, cut into bite-sized pieces
1 C pecorino or more if desired (or don't add if looking for Vegan Option)
Combine the lemon juice, mustard, shallots and garlic in a small bowl, whisk to blend, the slowly whisk olive oil into the mixture. Season to taste with salt and pepper, set aside.
Combine the diced kale and shredded brussels sprouts in a bowl large enough to accommodate the entire salad.
In a small skillet, heat the hazelnuts over medium heat, stirring frequently until golden brown, about 2 minutes. Be careful not to burn. Transfer nuts to a paper towel or plate to cool.
Add dressing, pears, hazelnuts and cheese to kale sprout mixture, toss to coat, let set for 30 minutes. Season to taste with salt & pepper & serve! Optional: add 1 C dried cranberries Buon Appetito!