annie's kale salad

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove
1/4 teaspoon kosher salt plus more for seasoning
freshly ground pepper
2 large bunches Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
3 cups brussels sprouts trimmed, finely grated or shredded with a knife
1/2 cup extra virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino cheese

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon of salt and a pinch of pepper in a small bow. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Measure 1/2 cup of olive oil into a cup. Spoon 1 tablespoon of olive oil from cup into a small skillet. Heat oil over medium high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer almonds to paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in a cup into lemon juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture, toss to coat, and garnish with almonds.