Kale, Brussels, and Cranberry Salad

For the Dressing:

• ¼ cup freshly squeezed lemon juice
• 2 TB pure honey
• 2 TB whole grain mustard with seeds in it
• 2 TB onion minced
• 1 garlic clove grated
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ⅓ cup extra virgin olive oil

For the Salad:

• 2 cups chopped kale leaves no stems
• 2 cups thinly sliced Brussels sprouts no stems
• ½M cup dried cranberries
• 1 cup finely grated Parmesan cheese
• 1 cup roasted/salted almonds roughly chopped