Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

Bahan-bahan (6 porsi)

• 1 cup walnuts, (chopped, plus more for serving)
• 12 oz Brussels sprouts, (trimmed and shredded (about 5 gently packed cups after shredding))
• 1 large bunch
• 1 cup coarsely grated Parmigiano Reggiano cheese (plus more for serving)
• ¼ cup fresh lemon juice, (from about 2 lemons)
• ½ cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped shallots, (from one large shallot)
• 1 small clove garlic, (minced)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper