In a large mixing bowl, add the Brussels sprouts, clementines, dried cranberries and pecans.
In a small mixing bowl, whisk together the finely chopped shallot, extra virgin olive oil, vinegar and mustard. Whisk in the hot sauce, salt and pepper. Taste, and adjust seasonings as desired. Pour over the Brussels sprouts and toss to combine.
Enjoy immediately, or chill until ready to serve.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2016/01/05/recipes/brussels-sprouts-salad-with-shallot-vinaigrette/