Step 1

Using a food processor, mandoline or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.

Step 2

Place in a mixing bowl with the kale.

Step 3

In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.

Step 4

Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.

Step 5

Add the Parmesan and the nuts and toss to combine.

Step 6

Transfer the mixture to a serving bowl or plate individually.