dressing

1. In a small bowl, whisk together lemon juice, vinegar, mustard, 1/2 teaspoon kosher salt and black pepper to taste. Add the olive oil in a slow, steady stream, whisking until thick and emulsified. Taste and add more salt or pepper, if needed.

salad

1. Slice off the dead end of the brussels sprout stem, peel of any old or bruised leaves, and cut the sprout in half. Thinly slice each brussels sprout with a mandolin and transfer to a large bowl.
2. Stack 4-5 leaves of kale, roll into a tight cylinder like a cigar, and slice into thin ribbons. Repeat with remaining leaves and transfer to the bowl with brussels sprouts.
3. Heat olive oil in small sauté pan over medium heat. Add almonds and stir frequently until they begin to brown and smell nutty, 3- 5 minutes. Transfer almonds to paper towel lined plate, sprinkle with kosher salt and let cool.
4. Roughly chop almonds and transfer to salad bowl along with the pecorino. Pour two- thirds of the dressing over the salad and toss well. Add more dressing, if desired. Serve salad, passing extra dressing on the side.