1. Rinse and trim Brussels sprouts then shave thinly using a sharp knife or mandoline.

2. In a small bowl whisk together lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper.

3. Slowly drizzle in extra virgin olive oil while whisking until the vinaigrette is smooth.

4. Heat olive oil in a skillet over medium heat and add shallot if using; cook for one minute.

5. Add shaved Brussels sprouts and a pinch of salt, sauté for 3–5 minutes until tender but still crisp.

6. Remove pan from heat and let the sprouts rest for one minute.

7. Drizzle the lemon vinaigrette over the warm sprouts and toss gently to coat.

8. Transfer sprouts to a serving bowl and sprinkle with pomegranate arils and toasted walnuts.

9. Top with shaved Parmesan if desired and garnish with chopped parsley.

10. Serve immediately while warm for best texture and flavor.