Kale, Brussels, and Cranberry Salad

For the Dressing:

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

For the Salad:

• 2 cups kale leaves no stems, chopped
• 2 cups brussels sprout no stems, thinly sliced
• ½M cup dried cranberries
• 1 cup Parmesan Cheese finely grated
• 1 cup almonds roughly chopped, roasted and salted