Preheat the oven to 180°C conventional. Line a large baking tray with baking paper.

Add the finely grated parmesan cheese to the baking tray and spread out into a single layer. Tip the flaked almonds onto a second smaller baking tray and spread out. Place both trays into the oven. Bake the parmesan for 10 minutes or until golden brown. Bake the almonds for 5-7 minutes or until golden brown, keeping an eye on them so that they don’t burn. Remove both trays from the oven and set aside to cool.

Make the Maple Dijon Vinaigrette and set aside.

Use a food processor with a slicing blade to thinly slice the sprouts. If you don’t have a food processor with a slicing blade, then use a sharp knife.

Add the shaved Brussels sprouts along with the thinly sliced shallots and one of the thinly sliced apples to a large bowl. Drizzle the dressing over the salad and use tongs to toss everything together well. Add the almonds and mix through. Let the salad sit in the dressing for around 15 minutes to soften the sprouts.

Transfer the salad to a serving platter. Arrange the remaining apple slices on the top of the salad. Break up the parmesan crisps and scatter over the salad just before serving.