Brussel Sprout Kale Salad

I swear to god, its good.  Good for Pot Lucks at work.  From Once Upon a Chef.  Her stuff is very good, and simple to make.

For the Salad
1 cup walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated or chopped Parmigiano Reggiano
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions
Toast the walnuts in a dry frying pan for 5-10 min.

Chop the vehgies very thinly.  Very thin. Combine the brussel sprouts and kale in a large bowl.

Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add the walnuts and cheese, and toss well. Let the salad sit at room temperature for at least 60 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Serve at room temperature.