Kale & Brussels Sprout Salad

INGREDIENTS

• 1/4 cup fresh lemon juice
• 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
• Freshly ground black pepper
• 1/4 teaspoon kosher salt plus more for seasoning
• 2 tablespoons Dijon mustard
• 1/2 cup extra-virgin olive oil, divided
• 1 cup finely grated Pecorino
• 1 tablespoon minced shallot
• 1 small garlic clove, finely grated
• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
• 1/3 cup almonds with skins, coarsely chopped