Ingredients

• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 ounces double-smoked bacon, cut into 1/3-inch pieces
• 1 pound Brussels sprouts, trimmed and finely shredded
• 1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced
• 1 head Belgian endive, shredded
• 1/3 cup sliced almonds, toasted
• 1/3 cup crumbled gorgonzola

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Instructions

1. Watch how to make this recipe.
2. For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper.
3. For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate. Set aside to drain.
4. Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.