Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette

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Ingredients

¾ cup walnuts, (roughly chopped)
12 oz Brussels sprouts, (trimmed and shredded (about 5 gently packed cups after shredding))
1 large bunch (about 12 oz/340 g) Tuscan or curly kale,
¾ cup dried cranberries
¾ cup coarsely grated Parmigiano Reggiano cheese
2 tablespoons honey
¼ cup fresh lemon juice, (from 2 lemons)
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, (from one large shallot)
1 small clove garlic, (minced)
½ teaspoon salt
¼ teaspoon freshly ground black pepper

As published by Once Upon a Chef.

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