Kale Salad with Brussels Sprouts, Apples, and Hazelnuts

Name: Kale Salad with Brussels Sprouts, Apples, and Hazelnuts
Yield: 8
Ingredients: 2/3 cup hazelnuts (3 ounces); 1/4 cup fresh lemon juice (from 1 large lemon); 2 tablespoons Dijon mustard; 2 tablespoons finely chopped shallot (about 1 medium); 1 small garlic clove, finely grated; Kosher salt; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced; 3/4 pound Brussels sprouts, trimmed, thinly sliced; 2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup); 1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks; 6 radishes, halved, thinly sliced

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts was pinched from <a href="http://www.epicurious.com/recipes/food/views/kale-salad-with-brussels-sprouts-apples-and-hazelnuts" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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2/3 cup hazelnuts (3 ounces)

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1/4 cup fresh lemon juice (from 1 large lemon)

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2 tablespoons Dijon mustard

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2 tablespoons finely chopped shallot (about 1 medium)

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1 small garlic clove, finely grated

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Kosher salt

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Freshly ground black pepper

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1/2 cup extra-virgin olive oil

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1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced

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3/4 pound Brussels sprouts, trimmed, thinly sliced

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2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)

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1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks

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6 radishes, halved, thinly sliced

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