Either whisk together all of the vinaigrette ingredients in a small bowl or put all ingredients in mason jar and shake until mixed.
Add the kale and the Brussels sprouts to a large mixing bowl. Add with about ½ of the vinaigrette and toss to coat. Top with the almonds, cheese and additional vinaigrette if needed. Let sit for 5-10 minutes so the kale softens.
Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
If using for leftovers or a make-ahead lunch, keep the kale and Brussels sprouts separate from all the other ingredients and toss to combine in the morning or right before serving.