Shredded Brussels Sprout and Prosciutto Salad

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 
2. On the prepared baking sheet, arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp. Watch closely. 
3. In a large salad bowl, combine the kale and brussels sprouts. Season with salt, pepper, and red pepper flakes.
4. To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese - toss. 
5. Melt together the butter and hazelnuts over medium heat. Cook until the nuts are toasted and the butter is browning. Season with salt, then pour the warm nuts over the salad. Top with avocado and prosciutto. Serve warm or at room temperature.