1 bunch of kale, stems removed, thinly sliced
15 Brussels sprouts
Handful of dried cranberries
Pinch sea salt
3 Tbs oil
2 Tbs creme fraiche or heavy cream
1 Tbs maple syrup
1 Tbs sherry vinegar
1 tsp sesame oil
1 small shallot, finely chopped
1 clove garlic, finely chopped
Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.
Transfer them to ice cold water. Pick as much leaves of the Brussels sprouts as you can, and thin slice the rest.
In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.
Mix all ingredients in a jar and shake until combined.
Pour over salad and serve!