Combine lemon juice, mustard, shallot, garlic, salt, and pepper in a small bowl.

Stir together, set aside and let flavors meld.

Mix thinly sliced kale and shredded brussel sprouts in a large bowl.

Heat 1tbsp of EVOO in a small skillet, on medium heat.

Add almonds, and stir frequently until gold brown.

Whisk remaining EVOO into cup with lemon juice mixture.

Toss with kale and brussel sprouts.