INGREDIENTS
8 oz
Brussels sprouts
1 clove
Garlic
1
bunch Lacinato kale
1
Shallot, small
1 tbsp
Honey
1/2 tsp
Black pepper, cracked
1/2 tsp
Sea or kosher salt
2 tbsp
Champagne vinegar
1/2 cup
Olive oil, extra virgin
1/4 cup
Hazelnuts, raw
2 oz
Bleu cheese