kale salad with brussels sprouts and toasted almonds

to 1½ bunches of lacinato kale, de-stemmed and thinly sliced - I usually use 1½ bunches of kale, as the kale really reduces down after you massage it. To see how to de-stem and thinly slice kale click here

Brussels sprouts, washed, woody ends cut off, and sliced into thin slices

fresh lemon juice (about 2 lemons)

Dijon mustard

minced shallot

garlic clove, minced

fine sea salt

freshly ground black pepper

extra-virgin olive oil, divided

raw almonds with skins, coarsely chopped

to ¾ cup finely grated Pecorino cheese - the amount of cheese you add is to taste