Kale, Freekeh and Shaved Brussels Sprouts Salad with Apples and Hazelnuts

Place the freekeh and a generous pinch of salt in a saucepan, and cover by 3 inches of cold water. Bring the water to a boil, and reduce to a simmer. Cook until the freekeh is tender. This could take anywhere from 10 minutes to 25 minutes depending on the size of the cracked freekeh.

Once the freekeh is tender, drain it through a fine sieve to remove any excess water. Spread out on a sheet tray.

To make the vinaigrette, heat a sauté pan over medium-low heat and add the olive oil. Gently sauté the shallot and garlic until aromatic, about 1 minute. Stir in the raisins and allow for them to plump up, about 2 minutes.

Remove the pan from the heat, and whisk in the mustard, vinegar, lemon zest, lemon juice and thyme leaves.

Drizzle in the olive oil while whisking quickly, to create an emulsion. Season with salt and pepper to taste. Adjust with more oil or vinegar, as needed. Set aside.

In a medium-size salad bowl toss together the cooked freekeh, kale, brussels sprouts, apples and hazelnuts.

Dress the salad with just enough of the vinaigrette to coat.

Top with a sprinkling of parmesan cheese, and serve.