A brussels sprouts kale salad with ribbons of flavor! Prosciutto, roasted hazelnuts, Parmigiano-Reggiano, a lemony, grainy Dijon and shallot vinaigrette. Serves 4-6
In a small bowl, whisk together the olive oil, lemon juice and Dijon mustard until well combined. Add the shallot and garlic, season with salt and pepper and mix again.
NOTE: I only use a very small pinch of salt, since the prosciutto and parmesan add their own salty note to this salad.
This salad holds up excellent to the test of time; it can be made ahead of time and even dressed several hours before serving.