Combine the lemon juice, dijon mustard, shallot, oil, garlic, and salt. Stir to blend and set aside.
Place kale in large food processor and pulse 3-4 times until finely chopped. You can also do this with a knife, I just found it easier to get little pieces in the food processor. Place in large bowl.
Place brussels sprouts in food processor and pulse until shredded. I had to do this in batches and like the kale, you can also just chop finely with a knife if you don't have a food processor. Add to brussels sprouts.
Add almonds to food processor and pulse until finely chopped. Add to brussels sprouts and kale.
Add cheese to salad mixture.
Pour dressing over salad and toss to coat.
Season with salt and pepper, to taste.
Enjoy!
