Dressing:

• 1/4 cup of extra virgin olive oil
• 1 tablespoon of dijon mustard
• 2 tablespoons of lemon juice
• 2 cloves of garlic, minced
• 1/4 tablespoon of sea salt
• Pepper to taste

Salad:

• ~8 brussels sprouts, thinly sliced with a knife or box shredder
• 3 cups of kale, thinly sliced
• 1/4 cup raw almonds, chopped
• 1/3 cup parmesan cheese, grated
• 4 slices of bacon, any kind, cooked and chopped