April 15, 2015 by vclayton
1 large bunch young kale
4 Brussels sprouts, thinly sliced
one shallot
1/4 cup toasted pine nuts in oil
1/4 cup good grated pecorino
3 radishes sliced
one Meyer lemon
1 tsp mustard
1/4 cup olive oil
salt
pepper
marinate for one hour, serve
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