Fresh Brussels sprout and kale salad

Ingredients:

• 3 cups Brussels sprouts
• 1 large bunch kale, tough center veins removed
• 1 small clove of garlic
• 1 small shallot
• 1 tbsp. finely grated pecorino
• 1/2 cup olive oil
• 1/2 cup toasted pine nuts
• 2 tablespoons Dijon mustard
• 3 lemons, grate the zest and squeeze out the juice

Preparation:

1. In a food processor fitted with a blade, puree the Brussels sprouts. Then do the same with the kale. Add the garlic and shallots, and chop thoroughly (you can also do this with a knife).
2. In a large bowl, whisk the pecorino with the olive oil, pine nuts, mustard, lemon zest and juice; season with salt and pepper to taste. Add the chopped vegetables and mix well.
3. Let the salad sit for 10 minutes before serving to allow the dressing to soak into the greens.