Shaved Brussels Sprouts Salad
[Vegan]

To Make the Dressing:

1. In a small bowl, whisk together the champagne vinegar, minced shallots, mustard, lemon juice, orange juice, and agave nectar. Stream in the olive oil while whisking continuously until well combined.
2. Season the dressing with salt and pepper to taste. Set aside in the fridge for the flavors to combine.

To Make the Salad:

1. To slice the Brussels sprouts and kale, you can use a mandolin. Cut off the stems of the Brussels sprouts and slice whole. Massage the kale a little bit before combining it with the Brussels Sprouts to loosen the fibers.
2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up, and then slice.
3. Preheat oven to 350°F, toast nuts for 10-15 minutes, turn halfway through for an even toast.
4. In a large bowl, toss together the shredded kale, shredded Brussels sprouts, and toasted nuts. Add as much dressing as desired, tossing to combine.
5. Throw the coconut bacon, nuts, cranberries, and greens into the salad together and top with the champagne vinaigrette.