Kale and Brussels Sprout Salad

INGREDIENTS

2 tbsp

fresh lemon juice

2 tbsp

fresh orange juice

2 tbsp

white wine vinegar

1/3 cup

extra-virgin olive oil

1 tsp

orange zest

2 tsp

country dijon mustard (or a blend of whole grain and dijon)

1 tbsp

minced shallot

small garlic clove, finely grated

salt and pepper

large bunch of Tuscan kale (about 1 pound total), center stem discarded, leaves thinly sliced

2 cups

Brussels sprouts, trimmed, shredded with a knife or food processor

1/2 cup

almonds with skins, sliced (or walnuts, pumpkin seeds, pistachios ,etc)

1 1/2 cups

diced pear, apple or pomegranate seeds (or a combination of all three)