Kale and Shredded Brussels Sprouts Salad with Honey Dijon Vinaigrette

Directions

1. 1
   Heat a skillet to medium-high. Cook prosciutto pieces, stirring occasionally, until crispy and fat has cooked down.
2. 2
   Remove from heat and let cool.In a large salad bowl, combine olive oil, lemon juice, Dijon mustard, honey and salt & pepper.
3. 3
   Whisk until smooth.
4. 4
   Add Brussels sprouts, kale, cranberries, almonds and prosciutto. Toss to coat salad with dressing.Allow salad to stand for about 10 - 15 minutes to allow flavors to develop.