1 pound Brussels sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shaved Parmesan
1/4 cup plain olive oil
1 tablespoon infused olive oil (suggested flavour: Lemon)
2 tablespoons lemon juice
salt and pepper to taste
Slice the Brussels sprouts as thinly as possible, using a mandolin, food processor (slicing disc), or carefully with a knife. Heat the plain olive oil in a large pan over medium-high heat. Saute shallots until the edges just begin to caramelize. Add sliced Brussels sprouts and continue to saute until they too caramelize at the edges.
Remove from heat. Toss contents of pan with lemon juice, salt, and pepper. Move helpings of salad to serving dishes, then finish by drizzling with infused olive oil and sprinkling with shaved Parmesan.