Brussels Sprouts Salad with Apples and Caramelized Shallot Dressing - SippitySup

Ingredients

• 1 cup canola oil (plus 1 tablesppon more for sauté pan)
• 1 cup lightly packed, thinly sliced shallots
• 3/4 cup cider vinegar
• 1 tablespoon honey
• ½ teaspoon Dijon mustard
• kosher salt (as needed)
• 1 pound trimmed Brussels sprouts
• 4 ounces whole moist dates (pitted and thinly sliced)
• 1 large sweet apple (such as Fuji or Pink Lady, cut into ½‑inch cubes)
• 4 ounces Pecorino Romano (cut into ½‑inch cubes)
• 3 ounces whole candied pecans (roughly chopped)