In a dry skillet, over medium heat, add the pecan halves and toast them for about 3-4 minutes, stirring frequently until fragrant and slightly golden.

In a bowl, whisk together the minced shallots, sherry vinegar, whole-grain mustard, honey, kosher salt, and black pepper. Slowly drizzle in the olive oil while whisking until smooth.

Trim half of the Brussels sprouts and slice them in half lengthwise. In the same skillet, heat olive oil and sauté the halved Brussels sprouts for 6-8 minutes until golden and tender.

Shred the remaining Brussels sprouts into thin strips and combine with the sautéed sprouts in a large mixing bowl.

Add the diced red pear, toasted pecans, sliced celery, and grated Pecorino Romano to the bowl and mix well.

Pour the dressing over the salad and gently toss until all ingredients are coated. Allow to sit for 10-15 minutes before serving.

Taste the salad and adjust seasoning with more salt or pepper as needed before serving.