In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.
Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
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