In a large mixing bowl add 250 g Brussels sprouts and 75 g Kale.
Add 1 Apple, 50 g Pecans and 50 g Dried cranberries.
In a small bowl, mix together 50 ml Olive oil, 2 tablespoon Honey, 1 tablespoon Dijon mustard, juice of 1 Lemon and 2 Shallots.
Pour the dressing over the salad and season with 2 pinch Sea salt and black pepper.
Mix everything together so that all the sprouts and kale are coated. Serve topped with 50 g Parmesan shavings.
Notes
To make the kale really soft and buttery, massage it with a little olive oil before adding it to the rest of the ingredients.
Make sure to thinly slice the brussels sprouts, as this will make them easier to eat and they won't be hard and chewy.
You can toast the pecans to give them more flavour.
To make the dressing really quickly, put all the ingredients in a jar with a lid and shake well. The dressing can then be kept in the fridge like this until you are ready to use it.