Kale and brussels sprout salad

For the dressing:

juice of 1 lemon 

2 tbsp of Dijon mustard 

1 shallot, very finely diced 

1 garlic clove, crushed 

sea salt

black pepper 

100ml olive oil 

For the salad:

2 big bunches of Kale (preferably Russian or Covolo nero) 

300g brussels spouts, trimmed 

handful of almonds, skin on, roughly chopped 

100g Parmesan or pecorino, grated