Preparation

• Prepare the Dressing: In a small bowl, whisk together diced shallot, olive oil, lemon juice, salt, and pepper until smooth and well combined. Set it aside to let the flavors meld.
• Shave Brussels Sprouts: Wash the Brussels sprouts thoroughly, then shave them using a food processor or a mandolin until they're finely sliced and ready to shine.
• Assemble the Salad: In a large mixing bowl, combine the shaved Brussels sprouts, pomegranate arils, diced red pear, pepitas, Parmigiano Reggiano cheese, and freshly chopped parsley.
• Dress the Salad: Gently pour the prepared lemon shallot vinaigrette over the salad and toss everything together until each ingredient is evenly coated and full of flavor.
• Adjust Seasonings: Taste the salad and tweak the seasoning if necessary. You can add more salt, pepper, or an extra sprinkle of cheese to boost flavor.
• Serve or Store: Enjoy the salad immediately for that perfect crunch, or store any leftovers in an airtight container in the fridge for up to three days.