In a large bowl of cold water massage kale leaves until they are a vibrant green and begin to wilt, about 3-5 minutes. Remove kale from water and remove the leaves from the stems and chop into bite size pieces. Place in a strainer or salad spinner to remove excess water.

Thinly shred cabbage and brussels sprouts using a knife or a mandolin. Set aside.

In a small mixing bowl, whisk together the lemon juice, lemon zest, dijon mustard, honey or agave, salt, and pepper to taste. Stir in the shallots and garlic.

Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

In a large bowl, add in kale, red cabbage and brussels sprouts. Give it a toss so all of the ingredients are spread out evenly. Pour over vinaigrette and toss again to coat evenly. Top with asiago cheese, croutons and cherry tomatoes.

Preheat oven to 375 degrees Fahrenheit.

Cut bread evenly in ¾ or ½ inch cubes and place into a large bowl.

Pour over melted butter and toss to evenly coat. Sprinkle over seasonings and half cheese and toss again making sure to cover the cubes at the bottom of the bowl.

Spread bread evenly on a baking sheet and sprinkle on half the asiago cheese. Bake for 6-8 minutes. Then stir and sprinkle on the remaining cheese. Bake for a remaining 3 minutes. (Baking times may vary. I suggest keeping an eye on them)

Remove from the oven and cool completely before serving.