Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette

Bahan-bahan (6 porsi)

• ¾ cup walnuts, (roughly chopped)
• 12 oz Brussels sprouts, (trimmed and shredded (about 5 gently packed cups after shredding))
• 1 large bunch (about 12 oz/340 g) Tuscan or curly kale,
• ¾ cup dried cranberries
• ¾ cup coarsely grated Parmigiano Reggiano cheese
• 2 tablespoons honey
• ¼ cup fresh lemon juice, (from 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