Kale and Gorgonzola Salad

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Dressing:

1/4 cup fresh lemon juice (about 1 large lemon)

1 tablespoon Dijon mustard

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Salad:

8 ounces double-smoked bacon, cut into 1/3-inch pieces

1 pound Brussels sprouts, trimmed and finely shredded

1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced

1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced 

1 head Belgian endive, shredded

1/3 cup sliced almonds, toasted

1/3 cup crumbled gorgonzola