Dressing: Add the lemon juice, vinegar, mayonnaise, thyme, sugar and salt and pepper to a medium-size bowl.
Slowly drizzle in the oil while whisking until the dressing is emulsified.
Salad: Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.
To Serve: Add the shaved Brussels sprouts to a very large serving bowl and sprinkle on the shaved fennel, dried cherries, almonds, apples, blue cheese, hard-boiled eggs, pomegranate seeds, and pickled onions,
Serve with optional toppings and alongside the vinaigrette dressing.
Notes
Chef Notes:
Mandolins: these are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop. Simple as that.
Make-Ahead: you can absolutely make this up to 2 days ahead of time and my recommendation would be to keep the toppings separate before you are ready to serve it.
How to Store: this salad will last up to 3 days covered in the refrigerator.
Protein: If you wanted to add more protein to this dish please feel free to add on some cooked chicken breasts or cooked salmon fillets.