Kale Salad with Brussels Sprouts, Apples, and Hazelnuts
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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