Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

Name: Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Yield: 6 to 8
Ingredients: For the Salad:; 1 cup walnuts, chopped, plus more for serving; 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, thinly sliced (about 5 gently packed cups after slicing); 1 cup coarsely grated Parmigiano Reggiano cheese, plus more for serving; For the Dressing:; ¼ cup fresh lemon juice, from about 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