Preheat oven to 350 degrees. Spread the pecans on a parchment-lined baking sheet. Toast the pecans for 6-8 minutes. The pecans should deepen a little in color. When you can smell them, they’re done. As soon as you pull them from the oven, season with salt and cayenne pepper. Set aside.
Remove the stems from the Brussels sprouts and thinly slice them or shave them using a mandoline slicer or food processor. Cut the cheese into thin matchsticks or small cubes. Thinly slice the apple (about the same size as the cheese). Thinly slice the shallots.
Add the Brussels sprouts, cheese, apples, toasted pecans, and shallots to a large bowl.
Whisk together all of the dressing ingredients. Pour over the salad ingredients and toss. Top with some extra cheese.
