Place almond slices in a skillet over low heat. Toast for approximately 4-5 minutes, or until golden brown.
Whisk together shallot, oil, vinegar, mustard, honey, salt and pepper.
Remove any outer leaves and hard stems from the Brussels sprouts. Shred in a food processor or by chop finely by hand. Remove ribs from kale and cut into fine ribbons.
In a large mixing bowl, combine the Brussels sprouts, kale, apple, and dried cranberries. Add dressing and toss well to coat (you want it lightly dressed, not dripping).
Top with Pecorino and toasted almonds. Enjoy!
