To keep the recipe vegan, omit the cheese

Serves four

SHREDDED KALE & BRUSSEL SPROUT SALAD
1 bunch kale, in bite size pieces
2 cups shredded Brussel sprouts
1/2 cup chopped almonds
1/4 cranberries or currants, optional

HORSERADISH MUSTARD DRESSING
1 tbs Dijon mustard
2 cloves garlic
1 tbs minced shallot
1 tbs fresh grated horseradish
3 tbs fresh lemon juice
1/2 cup extra virgin olive oil
1/2 cup shredded raw sheep Pecorino or raw Parmesan Reggiano, optional
Salt and pepper to taste

Combine all ingredients and process in a blender.

Combine the kale and Brussels sprouts, almonds and cranberries in a large bowl. Toss with the dressing coating thoroughly. Garnish with cheese, if using.