Ingredients

• 1 finely chopped shallot
• scant 1/4 cup freshly squeezed lemon juice
• 1/3 cup extra virgin olive oil
• 2 teaspoons tahini
• honey and salt to taste
• 1 bunch of lacinato kale, finely shredded
• 12 brussels sprouts, finely shredded
• 3 green onions, trimmed and finely sliced
• 1 cup toasted pecans, sliced
• 20 large green olives, pitted and sliced
• 2/3 cup shredded pecorino cheese
• to serve: any herb flowers you might have (in this case I used coriander blossoms), optional, of course

Directions

1. Start by making the dressing. In a small bowl, combine the shallot with the lemon juice. Allow to sit for 5-10 minutes before whisking in the olive oil, tahini, honey, and salt.
2. Toss the kale, sprouts, and green onions with the dressing. Really mix it well, preferably with your hands, and then allow it to rest for ten minutes. Taste and add more salt if needed. Add the pecans, olives, and pecorino, and gently toss once more before serving topped with chopped herbs and/or herb blossoms.