2 tablespoons cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 tablespoon minced shallot
1 very small garlic clove, finely grated
dash of kosher salt plus more for seasoning
Freshly ground black pepper
1 large bunches of kale center stem discarded, leaves thinly sliced
6 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife
1/4 cup extra-virgin olive oil, divided
3 tablespoons almonds with skins, coarsely chopped
1/2 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, small pinch salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/4 cup oil into a cup. Spoon 2 tsp. 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 nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.