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Line a plate or small baking sheet with parchment paper. Roughly chop the pecans. Heat up maple syrup in a skillet on medium heat. Add the pecans and the Aleppo pepper, and cook for 3-4 minutes, stirring occasionally, until all the moisture has cooked out of the maple syrup. Transfer the nuts in an even layer on the parchment paper to let cool and harden.
Chop the stems off your brussels sprouts and shave them using a food processor or mandoline slicer. Cut the cheese into thin, 1-inch matchsticks.
Add the brussels sprouts to a large bowl along with the julienned apples, cheddar, shallots, and candied pecans.
Prepare the dressing by whisking together ingredients in a small bowl. Toss the salad in the dressing and finish off with some more grated cheddar on top!!