Whisk the EVOO, lemon juice, dijon mustard, minced shallot and minced garlic in a large bowl until creamy.

Wash the brussels sprouts, trim the ends (and any other dark spots) and cut in half.

Slice the sprouts as thinly as possible. I used a knife, but you can also use a mandolin assuming you don't slice the ends of your fingers. After slicing a few at a time, I ran my knife through the pile a few more times.

Mix the brussels sprouts in the dressing until thoroughly combined.

Add the chopped almonds and dried cranberries (or toppings of your choice like bacon!), allow to sit at least 30 minutes and serve. This salad keeps well for at least 5 days (if you can resist it that long).