In a mason jar mix together olive oil, lemon juice, vinegar, shallots, garlic, pepper and salt. Shake for 1 minute and chill in the fridge for 1 hour before serving.
Pour pecan halves and sugar into a dry medium skillet.
Place over medium high heat and stir.
Keep stirring for 3-5 minutes until sugar starts to melt and coat the pecans.
Spread out candied pecans onto a paper towel lined plate and cool for 15 minutes.
Finely slice or shred the brussel sprouts.
In a large bowl toss together brussel sprouts, spinach, craisins, candied pecans and parmesan shavings.