Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette

Name: Kale, Brussels Sprouts & Dried Cranberry Salad with Honey-Dijon Vinaigrette
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 to 8
Ingredients: For the Salad:; ¾ cup walnuts, roughly chopped; 12 oz Brussels sprouts, trimmed and shredded (about 5 gently packed cups after shredding); 1 large bunch (about 12 oz) Tuscan or curly kale, thick center ribs removed, chopped (about 5 gently packed cups after chopping); ¾ cup dried cranberries; ¾ cup coarsely grated Parmigiano Reggiano cheese; For the Honey-Dijon Vinaigrette:; 2 tablespoons honey; ¼ cup fresh lemon juice, from 2 lemons; ½ cup extra virgin olive oil; 1 tablespoon Dijon mustard; 2 tablespoons finely chopped shallots, from one large shallot; 1 small clove garlic, minced; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper