To make the dressing:

• Combine the lemon juice, dijon mustard, shallot, oil, garlic, and salt in a bowl or mason jar. If using a mason jar, secure the lid and shake well until combined. If using a bowl, whisk well 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!