¼ cup extra-virgin olive oil, plus extra for drizzling
Salt and pepper, to taste
2 tbsp. balsamic vinegar
1 lb. Brussels sprouts
½ cup Parmesan cheese shavings
2 tbsp. lemon juice, plus extra to taste
1 tsp. honey
1 tbsp. minced shallot
2 balls burrata cheese (or good buffalo mozzarella), room temperature
Toss onion with ½ tablespoon oil and pinch of salt. Set medium sauté pan over medium heat and swirl in another ½ tablespoon oil. Once hot, add onions and cook until lightly charred and soft, about 4 minutes per side. Transfer onions to small bowl, toss with vinegar and let sit at least 10 minutes. Drain and chop into small bits.
Meanwhile, prepare Brussels sprouts. Remove outer leaves, trim nubs and halve sprouts. Using a mandoline or sharp knife, cut sprouts paper-thin. Transfer shaved leaves to mixing bowl. Add onions and Parmesan and mix until evenly combined.
In small bowl, whisk together 3 tablespoons oil, extra lemon juice, honey and shallot. Season with salt and pepper. Toss slaw with enough vinaigrette to moisten. Season with extra salt, pepper and lemon juice. Let sit at least 10 minutes.
Cut burrata in half. Season with salt, pepper and oil. Spoon salad over top or alongside the cheese.