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Grenoble walnuts, chopped
Brussels sprout leaves
Kale
Parmesan cheese, in shavings
Lemons (zest and juice)
Extra-virgin olive oil
Maple syrup (or honey)
Dijon mustard
French shallot, finely chopped
Garlic cloves
Salt
Ground pepper
Preheat the oven to 180 °C (350 °F).
Line a baking sheet with parchment paper. Spread the Grenoble walnuts on it.
In a large bowl, mix the Brussels sprouts with the kale.
In a small bowl, mix all the dressing ingredients.
Pour the dressing unto the green vegetables. Then, add half the walnuts and cheese. The rest will be used as garnish. Gently toss.
Finally, transfer the preparation into a serving bowl or a salad bowl. Add the remaining walnuts and cheese on top of the Brussels sprout salad. Serve at room temperature.
