Brussels Sprout Slaw with Apples and Pecans

 1 lb trimmed Brussels sprouts

6 Tbsp extra virgin olive oil

1 Tbsp lemon zest

1/4 cup fresh lemon juice

1/2 tsp crushed red pepper

1 diced Granny Sith or Honeycrisp apple

2 oz shredded Parmesan cheese

1/3 cup toasted and chopped pecans

1 Tbsp honey

1 tsp kosher salt

1/2 tsp black pepper

Thinly slice 1 ob trimmed Brussels sprouts using a mandoline or food processor fitted with a slicer attachment.  Transfer sliced Brussels sprouts to a large bowl.  Add 6 Tbsp extra virgin olive oil, 1 Tbsp lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp crushed red pepper: toss to coat.  Add a diced Granny Smith or Honeycrisp apple, 2 oz shredded Parmesan cheese, 1/3 cup toasted an chopped pecans, 1 Tbsp honey, 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat.  Let stand 5 minutes to allow the Brussels sprouts to wilt slightly ad flavors to marry.