2 Tbsp. extra-virgin olive oil
1 medium shallot, thinly sliced
8-oz shaved Brussels sprouts

8-oz kale chopped
¼ C toasted Almonds or 3 Slices of chopped up bacon/ Turkey bacon
3 Tbsp. whole-milk yogurt
1 Tbsp. grapeseed oil

1 TBSP Vinegar
1 tsp. lemon zest + 1 Tbsp. lemon juice
3 small garlic clove, grated
Salt and pepper to taste

Heat oil in a large skillet over medium-high. Add shallots and cook until they’re just starting to crisp, about 2 minutes. Add Brussels and cook 2 more minutes, tossing often, until just slightly wilted. Season with salt and pepper to taste. Transfer mixture to a serving bowl.
In a separate medium bowl, combine yogurt, grapeseed oil, vinegar, lemon zest and juice, and garlic. Mix to combine. Season with salt and pepper to taste.
Pour dressing over Brussels mixture and add bacon; toss to combine. Serve warm.