Kale Salad with Brussels Sprout Leaves and Lemon Vinaigrette

Name: Kale Salad with Brussels Sprout Leaves and Lemon Vinaigrette
Ingredients: For the salad and lemon vinaigrette:; 1 head curly kale, torn and de-stemmed; 8 anchovy filets, julienned; 6 large Brussels sprouts, outer leaves separated; 3 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon whole-grain mustard; 1 shallot, finely diced; 1 tablespoon honey; 3 tablespoons extra-virgin olive oil; 2 filets of white anchovies, finely chopped; Salt and black pepper to taste; For the beet vinaigrette:; 1 small shallot, diced; 1 clove garlic; 2 tablespoons honey; 2 tablespoons red wine vinegar; Salt to taste; 1 medium red beet, cooked, peeled, and diced; 3 tablespoons olive oil