Place the shredded or finely chopped kale in a large bowl. Squeeze the lemon juice over top and season with a good pinch of salt. Use your hands to massage the kale, working the lemon into the leaves until they’re vibrantly green & slightly wilted. Set aside.
To a small bowl, add the olive oil, mustard, vinegar, maple syrup, lemon juice, and garlic. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth & creamy vinaigrette. Adjust seasoning to taste.
To the bowl with the massaged kale, add the shaved brussels sprouts, dried cranberries or cherries, toasted walnuts, and parmesan cheese. Season with a good pinch of kosher salt and ground black pepper as desired. Drizzle the grainy mustard vinaigrette over top. Toss to combine well. Taste & season with additional salt and ground black pepper as needed.