Brussels Sprout Salad

Ingredients
1 small red onion
4 tbsp. olive oil
2 tbsp. balsamic vinegar
1 pound brussels sprouts
1/2 cup parmesan cheese
1 lemon
1 tsp. honey
1 tbsp. shallots
12 oz. mozzarella cheese

Instructions
1. Cut onion into 1/2 inch pieces and toss with 1/2 tbsp. olive oil and a pinch of salt.  Heat another 1/2 tbsp. of olive oil over medium heat in a saute pan.  Once hot, add onions and cook until soft.  Transfer onions to a small non-metal bowl, toss with vinegar and let marinate in refrigerator for up to 1 hour, but for at least 10 minutes.
2. Remove outer leaves from brussels sprouts, remove nubs from bottom, and wash.  Using a mandoline thinly slice brussels sprouts.  Transfer brussels sprouts and onions into a salad bowl.  Slice 1/2 cup of parmesan cheese shavings with a vegetable peeler and mix with sprouts and onions.
3.  Whisk together 3 tbsp. olive oil, 2 tbsp. of lemon juice, honey, and shallot to make the dressing.  Season with salt and pepper.  Pour dressing over salad and toss to distribute evenly.  Season with extra salt, pepper, and lemon juice if needed.
4. Cut mozzarella into slices and serve alongside salad.