Kale and Brussels Sprouts Salad

Ingredients

• 4 oz prosciutto pieces
• 1⁄4 C olive oil
• 1⁄4 C lemon juice
• 3 Tbs honey
• 1 Tbs Dijon mustard
• 1⁄2 tsp coarse salt
• Black pepper, to taste
• 1 lb Brussels Sprouts, trimmed and shredded
• 6 C kale, chopped
• 1⁄2 C dried cranberries
• 1⁄2 C sliced almonds

Directions

1. Heat a skillet to medium-high. Cook prosciutto pieces, stirring occasionally, until crispy and fat has cooked down. Remove from heat and let cool.
2. In a large salad bowl, combine olive oil, lemon juice, Dijon mustard, honey and salt & pepper. Whisk until smooth.
3. Add Brussels sprouts, kale, cranberries, almonds and prosciutto. Toss to coat salad with dressing.
4. Allow salad to stand for about 10 – 15 minutes to allow flavors to develop.