Superfood Susan Salad

Last year I went to a holiday party with some of the most wonderful women I've ever had the pleasure of working with way back when I was a workstudy student in school. One of those women--you can guess that her name is Susan--brought this salad to the party and we all begged her for the recipe. The original recipe is from Bon Appetit but Susan made a GENIUS adjustment to the dressing to use what she had on hand. 

This salad can be a little time consuming with all the shredding of the kale and the brussel sprouts but Susan had another brilliant suggestion: Pulse them in a food processor a few times to get the job done. Mind blown. 
Does anyone know the proper spelling of brussel(l)(s) sprouts? I should ask Susan. I bet she'll have a brilliant answer. 

Vinaigrette 1/4 cup white balamic vinegar (this is where all the genius is) 2 tbsp Dijon mustard 1 tbsp minced shallot 2 garlic cloves, finely grated (I use two but the original recipe calls for one) 1/2 cup virgin olive oil (from this, reserve one tablespoon) 1/4 tsp salt Pepper
Salad 2 large bunches of Tuscan kale (I use whatever the store has), stem discarded and leaves finely shredded 12oz brussel sprouts, trimmed, and finely shredded 1 tbsp reserved olive oil 1/3 cup almonds, coarsley chopped 1 c grated Parmesan cheese
Combine white balsamic vinegar, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussel sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into dressing mixture. Season dressing to taste with salt and pepper.
Add cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. Top with dressing. 
Breakdown:
318 Calories 24g fat (good fat, from the almonds and olive oil) 17g Carbs 11g Protein
Enjoyx