1cupfreshly (finely) grated Pecorino Romano cheese
1-2mandarin orangespeeled & segmented
Salt & pepperto taste
Prepare the dressing and set aside. Prep your kale and Brussels sprouts and add them to a large salad bowl. Toss with the dressing (this will helped soften the kale). I suggest playing with the quantities of the dressing ingredients to adjust to your personal taste.
Prep the rest of the ingredients and add them to the salad bowl. Toss gently.
This salad won't get soggy, so you can make it a few hours ahead. It still tastes good the next day, but it's not quite as good as it is freshly made.
This is the newer model of the cheese grater I used for this recipe.