Kale and Brussels Sprouts Salad with Bacon and Parmesan

                     
Serving Size  : 4    

Dressing;

1      tablespoon  lemon zest
3      Tablespoons  fresh lemon juice
1      Tablespoon  Dijon mustard
1      teaspoon  shallot — finely minced
1      small clove  garlic — finely minced
1/8  teaspoon  kosher salt
1      Pinch  black pepper
1/4 Cup  extra virgin olive oil
1     Tablespoon bacon fat

Salad:
2      cups  thinly sliced kale (approx. 1/2 a bunch) — (2 to 3)
1     lb  Brussels sprouts
4     slices  bacon — baked and chopped (3 to 4)-m reserve fat
1/4 cup  roasted almonds — chopped
2     Tablespoons  Rice Parmesan

Blend all dressing ingredients in a blender.

Using slicing blade with food processor, slice all kale. Using grating blade in food processor, grate all Brussels sprouts.

Mix sliced kale and shaved Brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.