In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.
You can slice/shave the Brussels sprouts by hand with a mandoline, or by using the slicing blade of a food processor.
You can substitute the bagged shredded Brussels sprouts if you're in a serious pinch, but the texture is definitely different. They're a little thicker/heartier and not nearly as light and airy as the texture you get from buying them whole and then slicing/shredding them.
I weighed the Brussels sprouts and four dozen comes out to approximately 2 pounds 10 ounces.
Feel free to use more bacon, or omit entirely for a vegetarian dish.
You can substitute other nuts and cheeses, as you'd like.
This is a great make-ahead recipe and will stay super fresh made in advance. You can keep the salad in the refrigerator for up to 4 days in an airtight container. I recommend storing the salad and dressing separately and only dressing it a few hours before serving so it doesn't get too soft and wilted.