Kale Chopped Salad with Maple-Almond Vinaigrette

Ingredients

• For the Maple-Almond Vinaigrette:
• 2 Tablespoons creamy almond butter (or tahini)
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon real maple syrup
• 1 Tablespoon extra virgin olive oil
• Whisk together almond butter (or tahini,) balsamic vinegar, maple syrup, and olive oil in a small bowl. Microwave for 15-20 seconds to help get almond butter smooth, if necessary. Set aside in the refrigerator.
• For the salad:
• 2 Tablespoons extra virgin olive oil
• 2 large shallots, thinly sliced
• salt
• 2 cups Brussels sprouts
• 4 cups kale, ribs removed and finely chopped (about 1 bunch)
• 1/4 cup sliced almonds
• 1/4 cup fresh grated parmesan cheese
• 1/4 cup dried cranberries or 1/2 chopped fresh apple
• 4 strips bacon, cooked and crumbled

Instructions

1. Heat olive oil in a medium-sized skillet over medium-high heat (6 out of 10.) Add half the shallots then fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then set aside.
2. Trim ends off Brussels sprouts then remove outer leaves. Shave sprouts very thinly on a mandolin or slice very thinly with a knife, starting at the green end and stopping just before reaching the white, hard end. The thinnerthe better. Toss to separate shreds then remove any big pieces of tough white core.
3. Combine shaved sprouts in a large bowl with kale, almonds, parmesan cheese, dried cranberries (or apples,) crumbled bacon, and fried shallots then toss with Maple-Almond Vinaigrette and serve.