1 pound Brussels sprouts, trimmed of loose or discolored outer leaves
½ cup chopped pecans
1 large apple, diced
½ cup shredded Parmesan cheese
Salt and freshly ground pepper to taste
COMBINE mayonnaise, mustard, honey and hot sauce in the bottom of a large mixing bowl. Mix well.
TOAST pecans just until fragrant. Cool until easy to handle.
SLICE Brussels sprouts thinly, between ⅛ and ¼ inches, in a food processor fitted with a slicing disc, or with a mandolin or a sharp knife. Put into mixing bowl with apple, Parmesan and nuts. Season with salt and pepper.
TOSS with dressing until well coated. Taste and adjust seasoning if needed.
COVER and refrigerate until serving. Keeps up to three days.