My husband and I had this combination of ingredients at a local restaurant called The Greenbelt and he liked it so much, he ate kale (he actually hates kale). The parmesan with the dates and the almonds was a really great combination.
10 oz Tuscan kale, cleaned, trimmed and chopped
8 oz brussels sprouts, trimmed and thinly sliced
1 cup thinly sliced dates
1/2 cup thinly sliced almonds, toasted
3 oz shaved parmesan cheese
1 tbsp dijon mustard
2 tbsp honey
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 tsp sea salt
Whisk all the ingredients for the dressing together and taste for seasoning. Put kale and brussels sprouts in a large bowl and add half the dressing and massage the dressing into the greens. Set aside for about 30 minutes. When ready to serve, add in the rest of the the ingredients and more dressing.