Brussels Sprouts, Kale, and Endive Salad

Ingredients:

Salad

• 250g smoked bacon, cut into 1cm pieces.
• 450 g Brussels sprouts, finely chopped
• 1 bunch kale, stems removed, finely shredded
• 1 head endive, shredded
• 1/3 cup toasted almond flakes
• 1/3 cup crumbled gorgonzola

Refueling

• 1/4 cup lemon juice (about 1 large lemon)
• 1 tbsp mustard
• 1/4 cup olive oil

Preparation:

1. For refuelingIn a small bowl, whisk together lemon juice, mustard, and olive oil until smooth; season with salt and pepper.
2. For the saladIn a small stainless steel skillet, fry the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside to absorb excess fat.
3. Place Brussels sprouts, kale, endive, bacon, and almonds in a salad bowl. Add the dressing and toss. Sprinkle with cheese and serve.
   
   

   Roasted almonds

   
   To roast almonds, spread them in a single layer on a baking sheet. Roast in the oven at 170°C for 6-8 minutes until lightly browned. Cool completely before serving.