Amy brought this salad to a July Fourth celebration and not only could no one stop eating it, every single person reached out to get the recipe.

1 pound Brussels sprouts, trimmed, and thinly sliced by hand or on a mandoline

1 bunch kale, stems discarded and leaves thinly

1 cup Parmesan cheese, cut into thin shards

1 cup rough chopped toasted pecans

DRESSING
1/2 cup olive oil
1/4 cup lemon juice
3 garlic cloves, peeled and crushed
1 tablespoon Dijon mustard 

2 tablespoons minced shallot

1/2 teaspoon salt 

1/4 teaspoon black pepper